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Veal schnitzel in paprika sauce

updated

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Ingredients for 4 servings:

  • 3 red bell peppers
  • 1 onion(s)
  • 4 veal escalopes
  • ½ tsp salt and pepper
  • 1 tbsp paprika powder, sweet
  • 1 tbsp paprika powder, hot
  • 250 ml water
  • 200 ml cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cut the bell peppers into thin strips. Chop the onion. Fry the schnitzel for 4 minutes on each side, season with salt and pepper, and keep warm. Fry the onions and bell pepper strips in the remaining frying fat. Season with salt, pepper, and paprika. Add 1/4 liter of water and bring to a boil, breaking it up a little. Stir in the cream. Return the schnitzel and simmer for about another 5 minutes. Serve with tagliatelle and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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