Gratinated Taco-Schnitzel

Name: Gratinated Taco-Schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 red peppers (about 200 g each); 350 g Spring onions; 8 Minute steaks from pork (approx. 60 g each); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 400 ml Vegetable broth; 1 (250 ml) Bottle Sundried Tomato Sauce; 75 g Gouda cheese; 50 g Tortilla Chips (Natural); 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 red peppers (about 200 g each)
350 g Spring onions
8 Minute steaks from pork (approx. 60 g each)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
400 ml Vegetable broth
1 (250 ml) Bottle Sundried Tomato Sauce
75 g Gouda cheese
50 g Tortilla Chips (Natural)
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the peppers into strips. Clean, wash and cut spring onions into rings. Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan. Put 4 minute steaks in the pan and fry on each side for about 1 minute on a high heat.
2
Season with salt and pepper and remove. Add another 2 tablespoons of oil to the pan, fry the remaining 4 slices of meat in the same way and season. Add the bell peppers to the frying fat and steam for 4-5 minutes, turning them over.
3
Add spring onions and stew for another 2 minutes. Season with salt, pepper and paprika. Deglaze with stock and tomato sauce, bring to the boil and simmer for about 1 minute. Season with salt, pepper and paprika.
4
Meanwhile grate the cheese finely. Crumble the chips coarsely. Place the meat side by side in ovenproof flat casseroles or on a baking tray, spread the bell pepper and spring onion vegetables on top. Spread the crisps on top, sprinkle with cheese and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 6-8 minutes.
5
Remove from the oven and garnish with parsley.