Paprika – Cream – Schnitzel with Pumpkin Seed Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- 1 cup whipped cream
- 1 tablespoon oil (seed oil)
- 2 cloves garlic, crushed
- 1 large carrot (s), (sliced)
- 1 teaspoon paprika powder
- 1 teaspoon marjoram
- salt and pepper
- Butter mix (Thea Brat and Juice Master)
- some flour
- some spice (s) (soup spice)
Print Recipe
Pin Recipe Instructions
- Salt and pepper the schnitzel and turn one side in flour. Fry on both sides in the Thea-Brat-und Saftmeister (floured side first). Add a tablespoon of pumpkin seed oil and pour in the whipped cream. Stir in the crushed garlic and the paprika powder and marjoram. Add the sliced carrots.
- Cover and let simmer for approx. 20 minutes. Add a little water every now and then. Season to taste with a little soup seasoning.
- Side dish: Polenta, rice or pasta and steamed broccoli
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