Gypsy Schnitzel

Name: Gypsy Schnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp some + 5 tablespoons oil; 750 g large potatoes; 7-10 Tbsp salt and pepper; 2 Chicken breasts with skin and bone (à approx. 550 g); 3-4 Tbsp Almonds (without skin); 2 red peppers; 2 Onions; 7-10 Tbsp Sweet peppers; 1 1/2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) chunky tomatoes

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp some + 5 tablespoons oil
750 g large potatoes
7-10 Tbsp salt and pepper
2 Chicken breasts with skin and bone (à approx. 550 g)
3-4 Tbsp Almonds (without skin)
2 red peppers
2 Onions
7-10 Tbsp Sweet peppers
1 1/2 TABLESPOONS Tomato paste
1 can(s) (425 ml) chunky tomatoes

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Oil an ovenproof mould. Peel and wash the potatoes and slice or slice them thinly. Mix with 2 tablespoons of oil, salt and pepper in the mould.
2
Flatten the potato slices. Bake in a hot oven for about 45 minutes.
3
In the meantime, cut the chicken fillets with the skin from the bone. Wash the fillets and pat them dry. Coarsely chop the almonds. Roast the almonds in a pan with lid open without fat, remove. Heat 2 tablespoons of oil in the pan.
4
First fry the fillets on the skin side and then on the meat side for 2-3 minutes. Season with salt and pepper. Place the fillets on the potatoes with the skin side facing upwards and fry for approx. 20 minutes.
5
For the sauce clean, wash and chop the peppers. Peel and finely dice the onions. Heat 1 tablespoon of oil in a frying pan. Sauté the onions and peppers in it while stirring. Season with salt, pepper and paprika powder.
6
Stir in tomato paste and sweat briefly. Deglaze with chunky tomatoes and bring to the boil. Add almonds and simmer covered for about 15 minutes. Season sauce with salt, pepper and paprika. Spread on the fillets and serve.