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Classic Paprika Schnitzel | Juicy with a Fine Bell Pepper Sauce
(0)
35 min
Under an hour
Knuspr-Küche
Ein echter Wirtshausklassiker für zu Hause: Zartes, saftiges Schweineschnitzel in einer aromatischen, pikanten Soße aus geschmorten Paprikastreifen, Zwiebeln und edelsüßem Paprika. Schnell zubereitet und unwiderstehlich lecker.
Preparation method
Preparation
Pat the pork schnitzels dry, gently pound slightly flatter between cling film if necessary, and season both sides with fine table salt and ground black pepper. Then dredge very lightly in all-purpose flour (type 405) and tap off any excess flour.
Wash the bell peppers, deseed them, and cut into bite-sized strips. Halve the yellow onions and cut into thin half-rings. Peel and finely chop the garlic cloves. Wash the fresh parsley, shake dry, and chop finely.
Searing the Schnitzel
Heat 2 tbsp of clarified butter in a large, heavy frying pan over medium-high heat. Add the prepared schnitzels and sear for about 2 to 3 minutes on each side until they have a nice golden-brown crust. Remove the schnitzels from the pan, place on a plate, and cover loosely with aluminium foil to keep them warm and juicy.
Chef's tip
For an especially velvety sauce, a small spoonful of sour cream or crème fraîche can be stirred in at the end.
Do not let the schnitzels cook for too long after searing – this keeps the pork wonderfully tender and juicy.
110 min
Masterpiece
