Schnitzel with paprika au gratin

Name: Schnitzel with paprika au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Peppers (e.g. green, yellow and red); 1 collar Spring onions; 1 can(s) (212 ml each) Vegetable corn; 1/2 bunch Parsley; 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, cayenne pepper; 1 bottle(s) (250 ml each) Gypsy sauce; 100 g Gouda (play)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Meat and sauce are prepared in advance. Now only baked under golden yellow cheese - ready is the family hit!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Peppers (e.g. green, yellow and red)
1 collar Spring onions
1 can(s) (212 ml each) Vegetable corn
1/2 bunch Parsley
4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, cayenne pepper
1 bottle(s) (250 ml each) Gypsy sauce
100 g Gouda (play)

Directions

1
Clean, wash and cut the peppers into strips. Clean, wash and cut spring onions into rings. Drain the corn. Wash parsley, shake dry and chop.
2
Wash the meat, dab dry. Heat oil in a large pan. Fry the escalopes in it on each side for about 2 minutes. Season with salt and pepper and place in an ovenproof dish.
3
Fry the peppers in hot frying fat for about 8 minutes. Stir in spring onions and corn, season with salt and cayenne pepper. Pour on gypsy sauce and approx. 150 ml water, bring to the boil and simmer open for approx. 2 minutes. Stir parsley into the sauce.
4
Pour paprika sauce over the escalopes. Grate cheese over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes. Bread or rice is delicious with it.