Stuffed Schnitzel in Paprika Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin schnitzel (veal, turkey or pork, to taste)
- some mustard, medium hot
- 125 g mozzarella
- 2 medium tomato (s)
- 0.5 ½ bunch basil (or frozen)
- 100 g ham (Serrano)
- 1 medium onion (s)
- 2 cloves garlic)
- 3 tablespoon oil
- 1 tablespoon wheat flour
- 1 tablespoon tomato paste
- 3 large bell peppers, red
- 500 ml beef broth or vegetable broth
- salt and pepper
- Paprika powder (rose paprika)
- sugar
- 2 tablespoon white wine vinegar
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel under cold running water, then pat dry and brush a thin layer of mustard. For the filling, drain the mozzarella and cut into thin slices. Wash and dry the tomatoes, cut out the stems and cut the tomatoes into slices. If fresh basil is used, wash, pat dry and cut the leaves into small pieces.
- Cover half of the schnitzel with mozzarella, tomatoes, ham and basil and beat the uncovered half over it. Fix with toothpicks. Fry the schnitzel on both sides in a little oil and then place in a flat baking dish.
- For the paprika cream, peel the onion and garlic, cut into small cubes and fry in the oil until translucent. Dust the flour over it, stir in the tomato paste and toast briefly. Cut the peppers into cubes and add, fry briefly, then deglaze with the stock. Bring to a boil and simmer for 10-15 minutes. Season to taste with salt, pepper, paprika and sugar. Puree the mass and pass through a sieve; season with vinegar.
- Pour the paprika cream over the schnitzel and put the pan in the oven for about 60 minutes (200 ° C), cover a little at the end if necessary.
- Rice or baguette and a fresh salad go well with this.
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