Escalopes of paprika au gratin

Name: Escalopes of paprika au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red, yellow and green peppers (approx. 250 g each); 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 150 ml Vegetable broth (instant); 1 (180 ml) Bottle of Sun-dried Tomato Sauce; 100 g tortilla chips; 100 g grated cheese (e.g. Finello gratin cheese); 7-10 Tbsp Basil leaves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red, yellow and green peppers (approx. 250 g each)
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
150 ml Vegetable broth (instant)
1 (180 ml) Bottle of Sun-dried Tomato Sauce
100 g tortilla chips
100 g grated cheese (e.g. Finello gratin cheese)
7-10 Tbsp Basil leaves

Directions

1
Clean, wash and cut the peppers into strips. Wash cutlets, dab dry and cut in half. Heat oil in a pan, fry escalopes over high heat until golden brown. Season with salt and pepper, take out. Fry the peppers in the frying fat for about 5 minutes. Deglaze with vegetable stock, stir in tomato sauce.
2
Let it boil down for about 5 minutes. Put the cutlets into an ovenproof casserole dish. Pour paprika sauce over it. Sprinkle with tortilla chips and cheese. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 7 minutes. Remove and serve garnished with fresh basil leaves