Schnitzel in Paprika Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 pork schnitzel
- 3 bell peppers (no green ones)
- 1 onion (s), diced (2 for smaller ones)
- 2 clove (s) garlic, crushed or finely chopped
- 2 tablespoon tomato paste
- 100 ml water, hot
- 100 ml white wine, drier
- 2 teaspoons vegetable stock, instant
- 100 g sour cream
- 60 g cream
- 2 teaspoons paprika, noble sweet
- 0.5 teaspoon ½ paprika, (rose paprika)
- 1 pinch (s) nutmeg
- salt and pepper
- Basil, freshly chopped or dried
- oil
Print Recipe
Pin Recipe Instructions
- Fry the onions and garlic in oil. Add tomato paste and roughly diced peppers and fry briefly. Then add water and wine and stir in the stock powder. Bring to the boil and simmer until the vegetables are soft.
- Add paprika powder, nutmeg, pepper, cream and sour cream and puree the sauce. Finally add the basil and season with the spices and only now with salt.
- Salt the schnitzel, dust with flour (knock off excess flour) and fry briefly and hot on both sides in clarified butter or neutral oil. Pour the sauce into the pan, turn off the stove and let the schnitzel steep in the sauce for a short time.
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