Paprika Schnitzel Lasagne

Name: Paprika Schnitzel Lasagne
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 2 large onions; 1.2 kg Peppers (e.g. green, yellow and red); 7-10 Tbsp salt and pepper; 7-10 Tbsp Rose peppers; 8 thin pork cutlets (approx. 150 g each); 100 g Flour; 7-10 Tbsp Grease; 400 g Whipped cream; 150 g Ajvar (Paprika preparation; glass); 100 g Gouda (play); 500 g ribbon noodles; 3-4 Stem(s) Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

2 large onions
1.2 kg Peppers (e.g. green, yellow and red)
7-10 Tbsp salt and pepper
7-10 Tbsp Rose peppers
8 thin pork cutlets (approx. 150 g each)
100 g Flour
7-10 Tbsp Grease
400 g Whipped cream
150 g Ajvar (Paprika preparation; glass)
100 g Gouda (play)
500 g ribbon noodles
3-4 Stem(s) Parsley
7-10 Tbsp Aluminium foil

Directions

1
Onions peel, finely dice. Clean, wash and finely dice the peppers. Mix both. Season with salt, pepper and paprika powder.
2
Dab schnitzel dry. Season with salt and pepper. Turn in flour, tap off. Layer cutlets and paprika mixture alternately in a large greased dish (approx. 35 cm long). Mix cream and ajvar, pour over the mixture.
3
Cover and cook in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 1 1/2 hours. Then continue cooking open for approx. 1 hour.
4
Grate the cheese and sprinkle over the lasagne. Bake at the same temperature for a further 20-25 minutes.
5
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente. Wash the parsley and cut finely, except for something to garnish. Drain the pasta and serve with the schnitzel lasagne.
6
Sprinkle with parsley and garnish.
7
Drink tip: strong white wine, e.g. a Chardonnay.