Schnitzel rolls in paprika cream

Name: Schnitzel rolls in paprika cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized onions; 3 (approx. 500 g; e.g. green, yellow and red) Peppers; 4 (150 g each) Pork escalope; 2 teaspoons (6 g) Pork cutlet and escalope seasoning; 2-3 TABLESPOONS Oil; 1-2 TEASPOONS Tomato paste; 1 TEASPOON dried oregano; 200 g Whipped cream; 7-10 Tbsp Pepper; 8 wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized onions
3 (approx. 500 g; e.g. green, yellow and red) Peppers
4 (150 g each) Pork escalope
2 teaspoons (6 g) Pork cutlet and escalope seasoning
2-3 TABLESPOONS Oil
1-2 TEASPOONS Tomato paste
1 TEASPOON dried oregano
200 g Whipped cream
7-10 Tbsp Pepper
8 wooden skewers

Directions

1
Onions peel, 1 chop finely. Clean, wash and cut approx. 1/4 of the peppers into fine cubes
2
Dab the schnitzel dry, halve and tap flatter. Sprinkle with 1-1 1/2 teaspoons of cutlet and schnitzel seasoning. Spread diced paprika and onion on top. Roll up and fix with wooden skewers
3
Heat the oil in a tall frying pan. Fry the rolls in it all around. Coarsely dice the remaining onion and bell pepper
4
Remove the rolls from the pan. Sauté the onion in hot frying fat. Steam the bell peppers briefly. Sweat tomato paste with. Season with oregano. Add approx. 200 ml water and cream, bring to the boil
5
Add the schnitzel rolls to the sauce, cover and stew for about 10 minutes. Keep the rolls warm, reduce the sauce a little. Season to taste with pepper and the rest of the seasoning. Serve everything. Tastes good with mashed potatoes
6
Drink: cool rosé wine