Summary

Ingredients

• 4 schnitzel, (veal, pork or poultry)
• 100 g bacon
• 1 onion (s)
• 3 tablespoon tomato paste
• 125 ml white wine, dry
• 250 ml cream
• 2 tablespoon parmesan, freshly grated
• Salt and pepper, freshly ground
• 1 chilli pepper (s), to taste
• sugar
• Lemon juice
• Flour, for turning the schnitzel
• Clarified butter

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Instructions

1. Beat the schnitzel, season with salt and pepper and turn in flour. Dice the onion and bacon.
2. Fry the schnitzel in clarified butter over high heat for a few minutes (until just cooked), remove from the pan and cover with warm.
3. Fry the onions and bacon in the frying fat, add the tomato paste and roast briefly, then deglaze with the white wine and simmer for a few minutes. Stirring occasionally. Then stir in the cream and parmesan and heat. Season the sauce with salt, pepper, possibly finely chopped chilli pepper, lemon juice and sugar. Add the schnitzel and meat juice to the sauce, let it simmer over low heat and serve.
4. If you want to do without white wine, you can use a strong broth instead.
5. It goes well with fresh salad, baguette, pasta, rice or mashed potatoes.