Paprika schnitzel with crispy fries

Name: Paprika schnitzel with crispy fries
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 l oil for frying + 1 tablespoon of oil; 1 yellow and red pepper; 1 Onion; 3 TABLESPOONS Tomato paste; 7 TABLESPOONS Flour; 2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 4 Pork cutlet (approx. 150 g each); 2 Eggs (Gr. M); 12 TABLESPOONS Breadcrumbs; 2 TABLESPOONS clarified butter

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
1 l oil for frying + 1 tablespoon of oil
1 yellow and red pepper
1 Onion
3 TABLESPOONS Tomato paste
7 TABLESPOONS Flour
2 TEASPOONS Vegetable broth
7-10 Tbsp salt, pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
4 Pork cutlet (approx. 150 g each)
2 Eggs (Gr. M)
12 TABLESPOONS Breadcrumbs
2 TABLESPOONS clarified butter

Directions

1
Peel and wash the potatoes and cut them into thick sticks. Dab French fries dry well and deep-fry in portions in frying oil at approx. 160 °C. Drain on kitchen paper.
2
Clean and wash the peppers. Peel the onion. Cut both into strips. Heat 1 tablespoon of oil. Sauté onion and paprika for about 4 minutes. Stir in the tomato paste and sweat briefly. Dust with 1 tbsp. flour.
3
Pour on 300 ml of water. Bring to the boil, stir in broth and simmer for about 4 minutes. Season sauce with salt, pepper, paprika and sugar. Keep warm.
4
Wash the schnitzel and dab dry. Season with salt and pepper. Whisk eggs. Turn escalopes one after the other in 6 tbsp. flour, egg and breadcrumbs. Heat lard in a pan. Fry escalopes in it in portions on each side for 3-4 minutes, keep warm.
5
Fry the French fries in portions in hot frying oil at approx. 160 °C until golden yellow. Season chips with salt, pepper and paprika. Arrange everything.