Spicy, Savory Schnitzel
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel (200 g each)
- Salt and pepper from the mill
- Cayenne pepper
- Clarified butter
For the sauce:
- 2 onions)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 4 spring onion (s)
- 100 ml white wine
- 300 ml gravy
- 100 ml tomato ketchup or homemade tomato sauce
- 2 pickles, depending on size
- 1 tablespoon paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel, pat dry, pat a little and sprinkle with the spices. Fry in heated clarified butter, remove and keep warm.
- For the sauce, peel the onions, dice them finely, add to the remaining frying fat and sweat until translucent. Halve the peppers, remove the core, wash, cut into strips, add and fry briefly. Clean and wash the spring onions, cut into bite-sized pieces, add and sweat briefly.
- Deglaze everything with wine and fill up with gravy. Bring the sauce to the boil, stir in the ketchup or tomato sauce, add the finely diced pickles, simmer for about 8 minutes, season with paprika powder, salt and pepper.
- Arrange the schnitzel with the sauce and serve with firm rice. It tastes best with the homemade tomato sauce instead of ready-made ketchup. A coleslaw with carrot strips goes best with it.
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