Gypsy schnitzel with homemade chips

Name: Gypsy schnitzel with homemade chips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg floury potatoes; 1 yellow and red pepper; 1 Onion; 1 TABLESPOON Sunflower oil; 3 TABLESPOONS Tomato paste; 7 TABLESPOONS Flour; 300 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 4 Pork cutlet (approx. 150 g each); 2 Eggs (size M); 12 TABLESPOONS Breadcrumbs; 2 TABLESPOONS clarified butter; 1 l oil for frying

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg floury potatoes
1 yellow and red pepper
1 Onion
1 TABLESPOON Sunflower oil
3 TABLESPOONS Tomato paste
7 TABLESPOONS Flour
300 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
4 Pork cutlet (approx. 150 g each)
2 Eggs (size M)
12 TABLESPOONS Breadcrumbs
2 TABLESPOONS clarified butter
1 l oil for frying

Directions

1
Peel and wash the potatoes and cut them into sticks. Fry the chips in portions in frying oil at approx. 160 °C. For the sauce, quarter the peppers, clean, wash and cut into strips.
2
Peel the onion and cut into strips. Heat the oil in a pot and fry the onion and bell pepper for about 4 minutes while turning. Add tomato paste and fry briefly. Dust with 1 tbsp. flour. Add stock while stirring, bring to the boil, simmer for about 4 minutes.
3
Season the sauce with salt, pepper, paprika powder and sugar. Keep sauce warm. Wash the meat, dab dry and season with salt and pepper. Whisk eggs in a deep dish. Turn escalopes one after the other in 6 tbsp. flour, egg and breadcrumbs.
4
Heat the lard in a large pan. Fry the escalopes in portions for approx. 6 minutes, turning them over, keeping them warm. In the meantime, finish deep-frying the chips in portions. Season chips with salt, pepper and sweet paprika.
5
Arrange on plates.