Fiery gypsy schnitzel
easy
60 mins
60 mins
Ingredients
- 500 g colourful peppers
- 2 medium-sized onions
- 8-10 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON dried marjoram
- 500 g strained tomatoes
- 125 ml Vegetable broth
- 1/2 bunch Parsley
- 7-10 Tbsp Sweet peppers
- 4 (approx. 500 g) Pork escalope
- 2 Eggs (size M)
- 50 g Flour
- 75–100 g Breadcrumbs
- 50–60 g Aiwar (spicy-hot spice paste)
- 50 g grated, medieval Gouda cheese
- 2 large freezer bags
Directions
- 1
Clean, wash and cut the peppers into strips. Peel onions and cut into fine slices. Heat 2 tablespoons of oil in a large frying pan, fry the bell peppers and onions for about 5 minutes. Season with salt, pepper and marjoram. Add tomatoes and stock, bring to the boil and simmer at low heat for about 10 minutes. Wash parsley, shake dry and chop. Add parsley to the gypsy sauce and season with salt, pepper and paprika powder
- 2
Cut open the freezer bag. Dab the cutlets dry, place them one after the other between the freezer bags and beat flat. Put the eggs in a deep dish and whisk them with a little salt. Put flour and breadcrumbs in a deep plate as well. Heat about 3 tbsp. oil in a large pan. Spread a thin layer of aiwa on each cutlet, then turn it first in flour, then in egg and finally in breadcrumbs. Put 2 escalopes into the hot pan and fry them for about 4 minutes, turning them until golden brown. Drain the finished cutlets on kitchen paper. Clean the pan, heat up again about 3 tbsp. oil in the pan and fry the remaining 2 escalopes in the same way.
- 3
Put approx. 2/3 of the gypsy sauce into a wide casserole dish, place the escalopes in a tile-like pattern and spread the rest of the sauce on top. Sprinkle with cheese and bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 8-10 minutes
Nutrition Facts
560 kcal
29 g
31 g
41 g
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