Spicy and Fruity Pork Schnitzel According To GDR Recipe
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 pork schnitzel
- 3 onion (s)
- some bacon, alternatively butter
- 1 tube tomato paste
- 250 g salami
- 250 g huntin sausae
- 250 g cooked ham
- 1 liter broth
- 5 pickled cucumber (s)
- 4 bell pepper (s)
- salt and pepper
- Paprika powder
- Chili powder or Tabasco
- Garlic powder
- 1 egg (s)
- Bread flour for breading
- some flour or sauce thickener
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Halve the onions and cut into strips and fry them in bacon or butter until translucent. Cut the salami, hunting sausage and boiled ham into strips and fry them with them. Wash and clean the peppers, cut into strips and cut in half and sauté. Season with salt, pepper, paprika and garlic. Add tomato paste and roast. Deglaze with clear broth and simmer.
- Cut the pickles into small cubes and add. Season with chilli powder or Tabasco and some cucumber liquid from the glass. Thicken with flour or a sauce thickener.
- Season the schnitzel with a mixture of salt, pepper and paprika powder. Then whisk the egg, turn the schnitzel in it and bread it in breadcrumbs. Heat the fat in a pan and slowly fry the schnitzel in it.
- Arrange the schnitzel on plates and pour the sauce over them.
- Fried potatoes, French fries or croquettes are ideal side dishes.
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