Pepper Cream Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork schnitzel
- 200 g cream
- 1 teaspoon tomato paste
- 30 peppercorns, green from the jar
- 2 tablespoon butter
- some oil
- 1 cup broth
- salt and pepper
- possibly cornstarch for binding
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel, season with salt and pepper. Heat some oil in a pan and fry the meat, remove it and put it in a preheated oven at approx. 80 ° C.
- Put the butter in the pan. Add peppercorns and tomato paste and toast briefly. Deglaze with the stock and cream, loosen the gravy from the bottom of the pan and stir in. Let something boil down. Season with salt and pepper and thicken if necessary.
- Serve the schnitzel with the sauce. Spaetzle also taste good.
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