Pepper – Cream – Schnitzel

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 pork schnitzel each 150 g
1 medium onion (s)
2 tablespoon cognac if you like
200 g cream
some broth, granulated or some herb salt
3 tablespoon pepper - grains, green (glass)
2 tablespoon pepper - grains, red

Instructions

Beat the pork schnitzel. Peel the onion and chop finely.
Heat the butter in a pan with a high rim. Sear the meat in it on both sides for 5-6 minutes. Take out and keep warm.
Sweat the chopped onion in the pan until translucent and deglaze with cognac. Bring to the boil with the cream while stirring and season everything with granular broth or herbal salt. Add the green pepper and mix in. Let the sauce reduce a little. Now add the meat and let it steep in the sauce.
Sprinkle with red peppercorns to serve.
Spaetzle, pasta or potatoes are ideal as side dishes.
Tip: Core the red peppers, wash them, cut into fine strips and mix in. But be careful - spicy!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.