Turkey schnitzel with paprika and onion topping

Ingredients for 4 servings:

• 4 turkey schnitzels
• 4 bell peppers, colored
• 3 onions
• 3 tbsp oil
• salt and pepper
• 2 tbsp Flour, slightly heaped
• 325 ml water
• 200 g sour cream
• 2 tsp vegetable broth
• oregano
• 1 tsp sweet paprika powder
• 75 g Gouda, middle-aged

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

very tasty and quick to make

Wash the meat and pat dry. Trim, wash, and slice the bell peppers. Peel and roughly dice the onions. Brown the schnitzel on both sides in 2 tablespoons of hot oil in a large pan. Season with salt and pepper and remove. Brown the onions and bell peppers in the frying fat. Sauté the flour. Stir in the water, sour cream, and stock. Bring to a boil and simmer for about 5 minutes. Wash the oregano and chop all but a little. Stir into the sauce. Season with salt, pepper, and paprika to taste. Place the schnitzel in a greased casserole dish (about 30 cm long). Pour the sauce over it and grate the cheese over it. Bake in a hot oven (electric stove: 225°C / fan: 200°C / gas mark 4) for about 15 minutes and garnish. Serve with rice or spaetzle and a cold beer.