Pork cutlet on paprika vegetables
easy
30 mins
30 mins
Ingredients
- 1 red and yellow pepper
- 2 Garlic cloves
- 1 Onion
- 4 (150 g each) Pork escalope
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Oil
- 10 g Butter or margarine
- 1/4 l Milk
- 1 pack of Mashed potatoes (4 portions)
- 7-10 Tbsp Salt
- 1 (62,5 g) Corner processed cheese
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the peppers and slice or cut them into rings. Peel and chop garlic and onion. Wash the schnitzel, dab dry and season with pepper. Heat oil in a frying pan and fry the escalopes in it from each side for about 3 minutes.
- 2
Heat the fat in a pot and sauté the garlic and onion cubes in it. Deglaze with 1/2 litre water and bring to the boil. Add the milk and stir in the potato puree powder. After one minute, whisk vigorously through with a whisk.
- 3
Season to taste with salt and pepper. Chop the processed cheese and melt it with the cream while stirring, adding some paprika powder. Remove the schnitzel from the pan, season with salt and keep warm.
- 4
Steam the pepper rings in the frying fat while turning. Season with salt and pepper and place on a plate. Arrange schnitzel on top. Place 1 teaspoon of processed cheese cream on each cutlet and dust with paprika powder.
- 5
Garnish with parsley. Add the mashed potatoes.
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