Schnitzel rolls in paprika cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the potatoes, wash them, cut them roughly into pieces, cover them and cook them in little boiling salted water for about 20 minutes. Meanwhile peel and finely dice 1 onion. Clean and wash the peppers and dice them finely about 150 g. Mix the diced onions and peppers. Cut open freezer bag, cover cutlets with it and beat very flat for the rolls. Place thin escalopes next to each other on the work surface, sprinkle with the cutlet and escalope seasoning and spread the paprika and onion filling on top.

2. 2

   Roll the cutlets into roulades and pin them with wooden skewers. Heat the oil in a large pan and fry the roulades until golden brown, turning them over. Besides, cut the remaining onion and the peppers into slightly larger cubes. Remove the cutlets from the pan. Fry the onion cubes briefly in hot frying fat. Add the peppers, sauté and deglaze with stock and cream. Stir in tomato paste, add oregano and braise covered for about 10 minutes. After approx. 5 minutes, add the schnitzel rolls and braise. Warm up the milk in a small pot. Drain potatoes, add hot milk and butter and mash coarsely. Season the puree with salt and nutmeg. Flavour paprika cream with salt and pepper.

3. 3

   Stir in tomato paste, add oregano and braise covered for about 10 minutes. After approx. 5 minutes, add the schnitzel rolls and braise. Warm up the milk in a small pot. Drain potatoes, add hot milk and butter and mash coarsely. Season the puree with salt and nutmeg. Flavour paprika cream with salt and pepper. Arrange schnitzel rolls with paprika cream on plates. Add mashed potatoes

Nutrition Facts

KCAL
650 kcal

CARBS
45 g

FATS
33 g

PROTEINS
43 g