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🍽️ Schnitzel in Paprika Cream Sauce

292 kcal · 50 min · 4 servings

Ingredients

• 6 pork schnitzels
• to taste salt
• to taste flour
• to taste butter (or flavor-neutral oil)
• 1 medium-sized onion(s) (diced (or 2 smaller))
• 2 garlic clove(s) (pressed or finely chopped)
• oil
• 2 tbsp tomato paste
• 3 bell pepper(s) (no green ones)
• 100 ml water (hot)
• 100 ml white wine, dry
• 2 tsp vegetable broth powder
• 2 tsp paprika powder, sweet
• 0.5 tsp paprika powder, rose hot
• 60 g cream
• 100 g sour cream
• basil (fresh chopped or dried)
• salt and pepper
• 1 pinch(es) nutmeg

Instructions

1. 1. Heat some oil in a large pan.
2. 2. Sauté the chopped onions and garlic in it.
3. 3. Add the tomato paste and the roughly chopped pepper pieces.
4. 4. Fry the ingredients together briefly.
5. 5. Pour water and wine into the pan.
6. 6. Stir in the broth powder.
7. 7. Bring the mixture to a boil.
8. 8. Let the vegetables simmer until they are soft.
9. 9. Stir paprika powder, grated nutmeg, pepper, cream, and sour cream into the sauce.
10. 10. Blend the sauce until smooth.
11. 11. Fold in the basil leaves.
12. 12. Season the sauce with salt and other spices.
13. 13. Season the schnitzel with salt.
14. 14. Coat the schnitzel in flour.
15. 15. Shake off the excess flour.
16. 16. Fry the schnitzel in clarified butter or neutral oil over high heat briefly on both sides.
17. 17. Pour the sauce into the pan.
18. 18. Turn off the heat.
19. 19. Let the schnitzel rest briefly in the sauce.

Nutrition per serving

• kcal: 292
• Protein: 35 g · Fett/Fat: 13 g · Carbs: 5 g