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🍽️ Schnitzel in Paprika-Mushroom Cream Sauce with Fried Dumplings

753 kcal · 30 min · 4 servings

Ingredients

• Ham schnitzel from the top round of pork 4 slices
• Mushrooms, white 250 g
• Pepper, red 1 pc.
• Pepper, yellow 1 pc.
• Onions, yellow 1 pc.
• Parsley, fresh 25 g
• Salt 1 tbsp
• Wheat flour, Type 405 3 tbsp
• Oil 6 tbsp
• Sugar pinch
• Pepper, black ground 0.5 tsp
• Whipping cream 200 g
• Water 2 tbsp
• Butter 2 tbsp
• Handkerchief noodles 800 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. 2. Take the schnitzels out of the fridge to let them reach room temperature.
3. 3. Clean the mushrooms with a cloth and slice them thinly.
4. 4. Wash the bell peppers, cut them in half, remove the seeds and core, and slice them into thin strips.
5. 5. Halve the onion, peel it, and dice it into small cubes.
6. 6. Wash the parsley, shake it dry, and chop the leaves finely.
7. 7. Rinse the schnitzels briefly and pat them dry with kitchen paper.
8. 8. Cut the schnitzels in half and season them lightly with salt.
9. 9. Place two tablespoons of flour on a plate.
10. 10. Coat the schnitzel pieces in the flour until they are fully covered.
11. 11. Heat two tablespoons of oil in a pan over medium to high heat.
12. 12. Fry the schnitzels for about one minute on each side.
13. 13. Place the fried schnitzels into a baking dish.
14. 14. Rinse the pan briefly to clean it.
15. 15. Heat another two tablespoons of oil in the pan over high heat.
16. 16. Sauté the mushrooms for about two minutes.
17. 17. Add the onions and bell pepper strips to the pan.
18. 18. Sprinkle a pinch of sugar over the vegetables.
19. 19. Fry the vegetables for another three minutes over medium heat.
20. 20. Season the mixture with salt and pepper.
21. 21. Deglaze the vegetables with cream.
22. 22. Mix one tablespoon of flour with two tablespoons of cold water in a container.
23. 23. Fill the container with water and stir the mixture.
24. 24. Add the flour-water mixture to the vegetables in the pan.
25. 25. Bring the sauce to a boil.
26. 26. Pour the hot sauce evenly over the schnitzels in the baking dish.
27. 27. Place the baking dish in the oven for about 15 minutes.
28. 28. Rinse the pan again.
29. 29. Heat one tablespoon of oil and one tablespoon of butter in the pan over medium heat.
30. 30. Fry the schupfnudeln for about 10 to 15 minutes until golden brown.
31. 31. Turn the schupfnudeln regularly to ensure even browning.
32. 32. Remove the schnitzels from the oven after the cooking time.
33. 33. Plate the schnitzels with the sauce and the schupfnudeln.
34. 34. Garnish the dish with the chopped parsley.
35. 35. Serve the food immediately and enjoy your meal.

Nutrition per serving

• kcal: 753
• Protein: 33 g · Fett/Fat: 42 g · Carbs: 52 g