Schnitzel in paprika-mushroom cream

Name: Schnitzel in paprika-mushroom cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Mushrooms; 1 red and green pepper; 2 Onions; 1⁄2 Federation Parsley; 4 (approx. 600 g) ripped pork chops; 100 g Gouda (play); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 150 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Mushrooms
1 red and green pepper
2 Onions
1⁄2 Federation Parsley
4 (approx. 600 g) ripped pork chops
100 g Gouda (play)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
150 g Whipped cream

Directions

1
Clean and wash the mushrooms and, depending on size, cut them in half or quarters. Clean, wash and cut the peppers into fine strips. Peel and chop onions. Wash parsley, shake dry and chop finely.
2
Wash the meat and dab dry. Grate cheese.
3
Heat the oil in a large frying pan. Fry the meat on each side. Season with salt and pepper. Take out. Fry the mushrooms briefly in the frying fat. Add onions and paprika and fry everything for about 5 minutes.
4
Season with salt and pepper. Dust with flour. Add 150 ml water and cream while stirring. Bring everything to the boil, simmer for about 1 minute. Fold in parsley. Season with salt and pepper.
5
Put the meat and vegetables in an ovenproof dish. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes. Serve. Serve with baguette.