Pork cutlet Gypsy style

Name: Pork cutlet Gypsy style
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes (e.g. Secura); 7-10 Tbsp Salt; 1 (150 g each) red and yellow pepper; 2 medium-sized onions; 4 (125 g each) thin escalopes of pork; 2 TABLESPOONS Oil; 7-10 Tbsp black pepper; 1 (35 g) Bag Fix for Paprika-Cream Schnitzel; 100 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes (e.g. Secura)
7-10 Tbsp Salt
1 (150 g each) red and yellow pepper
2 medium-sized onions
4 (125 g each) thin escalopes of pork
2 TABLESPOONS Oil
7-10 Tbsp black pepper
1 (35 g) Bag Fix for Paprika-Cream Schnitzel
100 g Whipped cream
1/2 bunch Parsley

Directions

1
Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. In the meantime, quarter the peppers, clean, wash and cut into strips. Peel and finely chop the onions.
2
Wash the meat, dab dry. Heat oil in a pan and fry escalopes for 2-3 minutes on each side. Remove, season with salt and pepper and keep warm. Sauté onions and peppers in frying fat for 2-3 minutes.
3
Add 250 ml water and whipped cream. Stir in the contents of the bag and simmer for about 5 minutes. Wash the parsley, dab dry, put something aside for garnishing. Finely chop the rest. Drain potatoes and sprinkle parsley over them.
4
Serve schnitzel with sauce and potatoes. Garnish with parsley set aside.