Schnitzel in Paprika Cream Sauce
by Tavolino
Tender pork schnitzel in a creamy, savory paprika sauce that gets a particularly velvety consistency from pureeing the vegetables. A hearty dish that is perfect for everyday meals.
Ingredients
- Pork schnitzel 6 pieces
- Salt to taste
- Flour to taste
- Butter to taste
- Onion 1 piece
- Garlic clove 2 pieces
- Oil to taste
- Tomato paste 2 tbsp
- Bell peppers 3 pieces
- Water 100 ml
- White wine 100 ml
- Vegetable bouillon powder 2 tsp
- Sweet paprika powder 2 tsp
- Hot paprika powder 0.5 tsp
- Heavy cream 60 g
- Sour cream 100 g
- Basil 1 bunch
- Pepper to taste
- Nutmeg 1 pinch
Preparation
- 1
Peel the onion and 2 garlic cloves and dice them finely.
- 2
Heat some oil in a pan and sauté the onions and garlic until translucent.
- 3
Roughly dice 3 bell peppers and sauté briefly with 2 tbsp of tomato paste.
- 4
Deglaze with 100 ml of water and 100 ml of white wine.
- 5
Stir in 2 tsp of vegetable bouillon powder and bring everything to a boil.
- 6
Simmer over medium heat until the bell pepper pieces are soft.
- 7
Add 2 tsp of sweet paprika powder, 0.5 tsp of hot paprika powder, 1 pinch of nutmeg, and some pepper.
- 8
Stir in 60 g of heavy cream and 100 g of sour cream, then puree the sauce until smooth using an immersion blender.
- 9
Stir in the basil and season the sauce with salt and pepper to taste.
- 10
Season 6 pork schnitzels with salt and dust lightly with flour, shaking off any excess.
- 11
Heat some butter or oil in a pan and sear the schnitzels on both sides over high heat.
- 12
Pour the sauce over the schnitzels in the pan, turn off the heat, and let sit briefly.