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
Print Recipe
Pin Recipe 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!
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