German cuisine · Meat & Kebab

Home-Style Schnitzel in Pepper-Tomato Sauce

Pan-fried veal schnitzel under a pepper-tomato sauce with braised onion and bell pepper strips.

Ingredients · for 4 servings

• 4 veal schnitzels (150 g each)
• 3 bell peppers (red, yellow, green)
• 2 onions
• 2 garlic cloves
• 1 can tomatoes (400 g)
• 2 tbsp tomato paste
• 200 ml strong beef stock
• 3 tbsp clarified butter
• 2 tsp sweet paprika
• 1/2 tsp hot paprika
• 1 tsp sugar
• Salt, pepper

Instructions

1. Trim the bell peppers and cut into 1 cm wide strips, cut the onions into half-rings and finely chop the garlic.
2. Heat 1 tbsp clarified butter in a wide pan and fry the onions with the pepper strips over medium heat for 8 min. until soft and lightly browned; add the garlic and sauté for 1 min.
3. Add the tomato paste and both paprika powders and toast for 1 min. until fragrant, then pour in the canned tomatoes and the beef stock.
4. Simmer the sauce uncovered over medium heat for 15 min. until it thickens, and season with sugar, salt and pepper; keep warm.
5. Pound the schnitzels thin, season with salt and pepper and fry in the remaining clarified butter over high heat for 2–3 min. per side until golden brown.
6. Place the schnitzels on warmed plates, cover generously with the pepper sauce and serve with fries or rice.