:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/pNNHIXb9eJb2rsmjZx6A/66f7ca7614e2394cb9638008070955.png "Schnitzel with cream and tomato sauce")
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Schnitzel with cream and tomato sauce
I love to modernize classic dishes and this schnitzel recipe is a perfect example of that. Instead of making a traditional Wiener Schnitzel, I've added a sweet and spicy sauce that adds a whole new dimension to this dish. I've cooked it several times and each time the result has been incredible enthusiasm.
Ingredients
- 4 Pork schnitzel
- salt and pepper
- 100 g flour
- 2 Eggs
- 200 g breadcrumbs
- Oil for deep-frying
- 1 red paprika
- 1 red Chili
- 1 onion
- 2 cloves of garlic
- 200 ml cream
- 100 ml ketchup
- 50 g With
- salt and pepper to taste
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Directions
Pound the pork escalopes lightly so that they cook evenly. Season with salt and pepper.
Coat the schnitzels first in flour, then in beaten egg and finally in breadcrumbs. A little tip from my experience: press the breadcrumbs down well so that they adhere better and form a nice crust.
Heat enough oil in a pan and fry the escalopes on both sides until golden brown. Then drain on kitchen paper.
While the schnitzels are frying, finely chop the onion, garlic cloves, bell pepper and chili and fry in a pan with a little oil until soft.
Add the cream, ketchup and honey to the pan with the vegetables and stir well. Season with salt and pepper to taste.
Serve the fried schnitzel in the sauce. From my own experience, I can say that this dish is excellent served with fried potatoes or simply with a fresh salad.
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GretarezepteSchnitzel with cream and tomato sauce
I love to modernize classic dishes and this schnitzel recipe is a perfect example of that. Instead of making a traditional Wiener Schnitzel, I've added a sweet and spicy sauce that adds a whole new dimension to this dish. I've cooked it several times and each time the result has been incredible enthusiasm.
Pound the pork escalopes lightly so that they cook evenly. Season with salt and pepper.
Coat the schnitzels first in flour, then in beaten egg and finally in breadcrumbs. A little tip from my experience: press the breadcrumbs down well so that they adhere better and form a nice crust.
Heat enough oil in a pan and fry the escalopes on both sides until golden brown. Then drain on kitchen paper.
While the schnitzels are frying, finely chop the onion, garlic cloves, bell pepper and chili and fry in a pan with a little oil until soft.
Add the cream, ketchup and honey to the pan with the vegetables and stir well. Season with salt and pepper to taste.
Serve the fried schnitzel in the sauce. From my own experience, I can say that this dish is excellent served with fried potatoes or simply with a fresh salad.
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