Pusztaschnitzel and fried potatoes

Name: Pusztaschnitzel and fried potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 red, yellow and green peppers; 3 Onions; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, sweet paprika, sugar; 75 g streaky smoked bacon; 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Flour; 1 TABLESPOON clarified butter

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

How to make it Hungarian: top the tender schnitzels with spicy paprika vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 red, yellow and green peppers
3 Onions
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, sweet paprika, sugar
75 g streaky smoked bacon
4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Flour
1 TABLESPOON clarified butter

Directions

1
For the fried potatoes, wash the potatoes thoroughly and boil them in water for about 20 minutes.
2
For the vegetables, clean, wash and cut the peppers into strips. Peel 1 onion and cut into strips. Heat 1 tablespoon of oil in a pot. Fry the onion until transparent. Add the paprika and steam for about 3 minutes. Stir in tomato paste. Deglaze with 125 ml water, bring to the boil, stir in broth. Season with salt, pepper, paprika powder and 1 pinch of sugar. Simmer for about 3 minutes.
3
Peel 2 onions and cut into strips. Dice the bacon. Drain potatoes, quench, peel and slice. Heat 2 tablespoons of oil in a large frying pan. Brown the potatoes in it. Add bacon and onions and fry for about 5 minutes. Season with salt and pepper.
4
For the escalopes, pat the meat dry and beat flat. Season with salt and pepper and turn in flour. Heat clarified butter in a pan. Fry the escalopes for about 3 minutes on each side. Heat the vegetables. Arrange everything.