Schnitzel with paprika-vegetables and fried potatoes

Name: Schnitzel with paprika-vegetables and fried potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 red, yellow and green peppers; 3 Onions; 1 collar Marjoram; 4-5 Tbsp Sunflower oil; 1 TABLESPOON Tomato paste; 400 ml White wine; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 150 g streaky smoked bacon; 4 Pork cutlet (approx. 150 g each); 4 TABLESPOONS Flour; 2 TABLESPOONS clarified butter; 7-10 Tbsp Freezer bag

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 red, yellow and green peppers
3 Onions
1 collar Marjoram
4-5 Tbsp Sunflower oil
1 TABLESPOON Tomato paste
400 ml White wine
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
150 g streaky smoked bacon
4 Pork cutlet (approx. 150 g each)
4 TABLESPOONS Flour
2 TABLESPOONS clarified butter
7-10 Tbsp Freezer bag

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Peppers wash, dry grate, peel and halve. Clean the paprika halves and cut into strips. Peel and halve 1 onion and cut it into strips.
2
Wash the marjoram, shake dry. Pluck off leaves and chop finely, except for something to garnish.
3
Heat 1-2 tablespoons of oil in a saucepan, fry the paprika and onion until the onion is transparent. Add tomato paste and continue to steam for about 3 minutes, deglaze with wine and bring to the boil. Mix starch with 2 tbsp. water until smooth, stir into the sauce, bring to the boil briefly and season to taste with salt, pepper and sugar.
4
Keep vegetables warm.
5
Peel and halve the remaining onions and cut them into fine strips. Dice bacon finely. Drain potatoes, rinse with cold water, peel and cut into approx. 0.5 cm thick slices. Heat 3 tablespoons of oil in a large pan and fry the potatoes until golden brown, turning them over.
6
Add bacon and onions to the potatoes and fry for about 5 minutes. Season the fried potatoes with salt and pepper.
7
In the meantime, place the escalopes one after the other in a freezer bag and beat flat. Season with salt and pepper, then turn in flour. Heat clarified butter in another large frying pan and fry the escalopes in it until golden brown, turning them all round.
8
Arrange the fried potatoes, schnitzel and paprika vegetables on plates, sprinkle with marjoram and garnish.