Summary

Ingredients

• 4 chicken schnitzel or turkey schnitzel
• Salt and pepper
• 1 ½ bell pepper (s), red and green
• 1 large onion (s)
• 1 clove garlic
• 1 can mushrooms
• Flour for dusting
• tomato paste, approx. 2 - 3 tablespoon
• some red wine about 60 ml
• some condensed milk, 10%

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Instructions

1. Sear the schnitzel briefly on both sides in a pan, then season well with salt and pepper and remove from the pan. Keep the schnitzel warm.
2. Clean the peppers and cut into large pieces. Peel the onion, cut in half and cut into rings. Peel the garlic and dice very finely. Drain the mushrooms.
3. Then fry the vegetables in the same pan and then sauté a little. But not for too long so that the vegetables still have bite. Then take the vegetables out of the pan.
4. Dust the schnitzel with flour and put back in the pan, then add a little water and let it simmer. Then stir in tomato paste and pour on red wine and 100 ml of water. Let simmer for another 15 minutes. Then add the vegetables again and pour in some condensed milk (this is what makes the recipe special). Now season to taste and add red wine and condensed milk (depending on taste).
5. We also have pasta or spaetzle.
6. Tip: I like to sprinkle some parsley on top at the end.