Schnitzel au gratin on paprika vegetables

Name: Schnitzel au gratin on paprika vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium-sized onions; 3 red peppers; 1/2 bunch Thyme; 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Oil; 75 g Breakfast bacon in slices; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 75 g Fresh cream; 30 g grated medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 medium-sized onions
3 red peppers
1/2 bunch Thyme
4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Oil
75 g Breakfast bacon in slices
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
75 g Fresh cream
30 g grated medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
Peel onions and cut them into rings. Clean, wash, quarter and cut the peppers crosswise into strips. Wash thyme, dab dry and chop. Wash cutlets and pat dry. Heat oil.
2
Fry bacon in it and take it out. Fry escalopes in frying fat from both sides. Season with salt, pepper and paprika and take out. Fry the onions in the frying fat, take out half and put aside. Add paprika, fry and add 1/8 litre water. Steam for 8-10 minutes. Season with salt, pepper and thyme. Put the paprika vegetables in an ovenproof dish. Put cutlets and bacon on top. Season crème fraîche with salt and pepper and pour over the escalopes.
3
Season with salt, pepper and thyme. Put the paprika vegetables in an ovenproof dish. Put cutlets and bacon on top. Season crème fraîche with salt and pepper and pour over the escalopes. Sprinkle with remaining onions and cheese. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 10-15 minutes. Garnish with parsley
4
Casserole dish: Pillivuyt