1. 1

   Step 1

   Peel the onion and 2 garlic cloves and dice them finely.

2. 2

   Step 2

   Heat some oil in a pan and sauté the onions and garlic until translucent.

3. 3

   Step 3

   Roughly dice 3 bell peppers and sauté briefly with 2 tbsp of tomato paste.

4. 4

   Step 4

   Deglaze with 100 ml of water and 100 ml of white wine.

5. 5

   Step 5

   Stir in 2 tsp of vegetable bouillon powder and bring everything to a boil.

6. 6

   Step 6

   Simmer over medium heat until the bell pepper pieces are soft.

7. 7

   Step 7

   Add 2 tsp of sweet paprika powder, 0.5 tsp of hot paprika powder, 1 pinch of nutmeg, and some pepper.

8. 8

   Step 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. 9

   Step 9

   Stir in the basil and season the sauce with salt and pepper to taste.

10. 10

    Step 10

    Season 6 pork schnitzels with salt and dust lightly with flour, shaking off any excess.

11. 11

    Step 11

    Heat some butter or oil in a pan and sear the schnitzels on both sides over high heat.

12. 12

    Step 12

    Pour the sauce over the schnitzels in the pan, turn off the heat, and let sit briefly.

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