Thyme-paprika cream meat

Ingredients for 4 servings:

• 4 pork schnitzels
• 5 large onions
• 2 bell peppers, yellow
• 6 sprigs of fresh thyme
• 500 ml cream
• some olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Peel the onions, halve them, and slice into large rings. Wash the bell peppers, slice them open, remove the seeds, and cut into strips. Wash the thyme, spin dry, strip off the leaves, and chop them. Pat the schnitzels dry and cut each into 3 pieces. Sear the schnitzel pieces in a large pan with a little olive oil, then remove from the pan, season with salt and pepper, and set aside. Fry the onions and bell pepper strips in the fat from the schnitzels and sauté for about 5 minutes. Season with salt and pepper and set aside. Grease a baking dish with a little olive oil. First, place a layer of schnitzel in the dish, then a layer of vegetables, and sprinkle everything with thyme. Repeat the layers until everything is in the dish. Pour the cream into the dish until all the meat and vegetables are covered. Braise in a preheated oven at 160°C (top/bottom heat) for about 1 hour. Arrange the creamed meat on plates and serve immediately while hot.