Preheat the oven according to the instructions on the leaflet for the potatoes.

Knock the schnitzel and season with salt and pepper. Peel the garlic and chop in to fine slithers. Wash, core and also chop the chilli peppers.

Put the potatos in the oven.

Melt the clarified butter in a pan and sweat the garlic with the chili peppers in it over low heat. Turn up the heat and add the schnitzel. Fry well on both sides.

In the meantime, pour the wine (or, alternatively, the broth) with the cream in a saucepan and simmer for 6-7 minutes. Thicken with the flour as desired.

A light iceberg lettuce goes wonderfully with it.