Onion and Cream Schnitzel with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 pork schnitzel, 100 grams each
- 4 medium onion (s)
- 125 g Kat ham, diced
- 400 ml cream
- oil
- salt
- Pepper White
- Paprika powder, noble sweet
- 125 ml broth
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut in half and cut into rings. Then fry the onions with the ham until translucent. Just before the onions are ready, deglaze with a good dash of balsamic vinegar and reduce. Then take everything out of the pan and set aside.
- Wash the schnitzel and pat dry. Season with salt, pepper and paprika and fry in the same pan. Take out the schnitzel and extinguish the roast with the cream. Then pour in the broth.
- Now add the onion / ham mixture and put the schnitzel back in. Let it steep for 20 minutes on the lowest heat.
- Serve with roasted potatoes and a mixed salad.
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