Schnitzel \"nature\" in paprika sauce

Name: Schnitzel \"nature\" in paprika sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 2-3 Onions; 1 glass (370 ml) roasted paprika; 4 Pork cutlet (approx. 125 g each); 3-4 Tbsp Flour; 2-3 TABLESPOONS Oil; 2 TABLESPOONS butter/margarine; 1-2 TABLESPOONS Sugar; 7-10 Tbsp salt, pepper; 7-10 Tbsp a few squirts of lemon juice; 1 TEASPOON Vegetable broth; 7-10 Tbsp untreated lemon and parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
2-3 Onions
1 glass (370 ml) roasted paprika
4 Pork cutlet (approx. 125 g each)
3-4 Tbsp Flour
2-3 TABLESPOONS Oil
2 TABLESPOONS butter/margarine
1-2 TABLESPOONS Sugar
7-10 Tbsp salt, pepper
7-10 Tbsp a few squirts of lemon juice
1 TEASPOON Vegetable broth
7-10 Tbsp untreated lemon and parsley

Directions

1
Wash the potatoes and cook for about 15 minutes. Then rinse and peel the skin
2
Onions peel, in columns cut. Drain the peppers and cut into pieces
3
If necessary, rinse cutlets, pat dry and tap flatter. Turn in flour, tap off. Fry escalopes in hot oil for 4-5 minutes on each side
4
Heat 1 tablespoon of fat in a frying pan. Fry the potatoes for 8-10 minutes while turning. Sprinkle sugar over them and melt. Seasoning
5
Season cutlets with salt, pepper and lemon juice, keep warm. Heat 1 tablespoon of fat in the frying fat. Brown the onions in it. Fry the bell peppers briefly. Add 1/4 l water and stock. Bring to the boil and let it boil down over high heat for about 3 minutes. Season sauce with salt and pepper. Arrange everything and garnish
6
Drink: cool white wine