Turkey schnitzel with paprika and onion cap

Name: Turkey schnitzel with paprika and onion cap
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 4 Peppers (e.g. green, yellow and red); 3 Onions; 2 TABLESPOONS + some oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 slightly heaped tbsp. flour; 200 g Sour cream or crème fraîche; 2 TEASPOONS Vegetable broth; some stem(s) Oregano; 1 TEASPOON Sweet peppers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
4 Peppers (e.g. green, yellow and red)
3 Onions
2 TABLESPOONS + some oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 slightly heaped tbsp. flour
200 g Sour cream or crème fraîche
2 TEASPOONS Vegetable broth
some stem(s) Oregano
1 TEASPOON Sweet peppers

Directions

1
Wash the meat and pat dry. Clean, wash and cut the peppers into pieces. Peel and roughly dice the onions
2
Fry the escalopes in 2 tablespoons of hot oil in a large frying pan on both sides. Season with salt and pepper and remove. Fry the onions and peppers in the frying fat. Sweat flour in it. Stir in 3/8 l water, sour cream and stock. Bring to the boil and simmer for about 5 minutes
3
Wash the oregano and, except for one thing, chop it. Stir into the sauce. Season with salt, pepper and sweet paprika
4
Place the escalopes in a greased flat casserole dish (approx. 30 cm long). Pour sauce over it, grate cheese over it. Bake in a hot oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for about 15 minutes, garnish. Served with: rice or spaetzle
5
Drink: cold beer