Pork Schnitzel in Paprika Cream Sauce
Pan-seared pork cutlets finished in the oven in a sauce of peppers, onions and cream.
Ingredients13
- pointed peppers250g
- red onion2 Stück
- garlic clove1 Zehe
- pork cutlets (about 5 oz each)4 Stück
- all-purpose flour1 EL
- sunflower oil2 EL
- mild pepper paste1 EL
- vegetable broth150ml
- heavy cream200g
- sweet paprika1 TL
- dried oregano1 TL
- salt1 TL
- black pepper1 Prise
Instructions
- 1
Wash, deseed and halve the peppers, then cut into strips.
- 2
Peel the onions and garlic and cut into strips.
- 3
Pat the cutlets dry, halve them, pound flat under plastic wrap, season with salt and pepper and dredge in flour.
- 4
Heat the oil in a skillet, shake off excess flour and sear the cutlets hard on both sides until golden brown.
- 5
Preheat the oven to 350°F (180°C) convection. Remove the cutlets from the skillet and place in a baking dish.
- 6
Sauté the peppers, onions and garlic in the same skillet, reduce the heat and cook the pepper paste briefly until fragrant.
- 7
Pour in the broth and cream and season the sauce with paprika, oregano and a little salt and pepper.
- 8
Pour the sauce over the cutlets and bake for 30 minutes.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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