Gypsy schnitzel

Name: Gypsy schnitzel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Almond kernels without skin; 6-8 TABLESPOONS Oil; 2 red peppers (about 225 g each); 2 Onions; 2 Chicken breasts (on bone, with skin, à approx. 550 g gross, 380 g net); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg large potatoes; 7-10 Tbsp Sweet peppers; 1 1/2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Almond kernels without skin
6-8 TABLESPOONS Oil
2 red peppers (about 225 g each)
2 Onions
2 Chicken breasts (on bone, with skin, à approx. 550 g gross, 380 g net)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg large potatoes
7-10 Tbsp Sweet peppers
1 1/2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Parsley

Directions

1
Roughly chop the almonds. Heat 1 tablespoon of oil in a saucepan, roast the almonds in it while turning, remove. Put the pot aside. Clean, wash and chop the bell peppers. Peel and chop the onions.
2
Wash chicken breasts and pat dry. Remove meat from the bone with a sharp knife. Heat 2-3 tablespoons of oil in a frying pan and fry the meat for 6-8 minutes, turning it well. Then season with salt and pepper.
3
Remove from the pan. In the meantime peel and wash the potatoes and cut or slice them into thin slices. Put 1 tablespoon of oil into the pot, fry the onions and peppers in it while turning. Season with salt, pepper and sweet paprika.
4
Add tomato paste, sweat briefly and deglaze with tomatoes. Bring to the boil and simmer covered for 40-45 minutes. In the meantime, turn potato slices in 2-3 tbsp. oil. Put into 2 smaller or 1 large casserole dish.
5
Season with salt. Place the meat on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Take out of the oven and spread cold sauce over it. Garnish with parsley.