Gypsy schnitzel from the oven
easy
120 mins
120 mins
Ingredients
- 500–600 g colourful peppers
- 200 g Onions
- 2 Garlic cloves
- 6 thicker pork escalopes (approx. 150 g each)
- 6-7 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-1 1/2 TSP. dried oregano
- 7-10 Tbsp ground chili
- 1/8 l clear consommé
- 200 g Whipped cream
- 1 can(s) (425 ml) Tomatoes
- 400–500 g Pork sausage
- 150 g grated, medieval Gouda cheese
- 7-10 Tbsp fresh oregano
Directions
- 1
Clean, wash and cut the peppers into strips. Peel onions and garlic. Halve onions and cut them into half rings. Chop the garlic. Wash the cutlets and dab dry.
- 2
Heat 2 tablespoons of oil in a large, tall frying pan and fry the escalopes in 2 portions while turning them briefly and thoroughly. Season with salt and pepper. Place in an ovenproof dish with lid. Add 2-3 tablespoons of oil to the hot frying fat.
- 3
Brown the onions slightly while turning them and take them out. Fry the pepper, garlic and oregano in the frying fat while turning. Add half of the onions again, season with salt, pepper and chilli.
- 4
Deglaze with broth and cream. Add tomatoes, chop something and bring everything to the boil. Simmer for 4-5 minutes. Form 6 flat meatballs from the mince and place a meatball on each cutlet. Pour paprika cream over it and sprinkle with remaining onions and cheese.
- 5
Braise in the preheated oven, lower rack (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Cover and braise for the last 30-45 minutes. If necessary, sprinkle with fresh oregano and serve garnished.
- 6
It goes well with bread.
Nutrition Facts
670 kcal
7 g
46 g
60 g
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