{"id":6906,"date":"2017-02-21T08:12:35","date_gmt":"2017-02-21T08:12:35","guid":{"rendered":"http:\/\/was-koche-ich-heute-rezepte.de\/?p=6906"},"modified":"2021-12-07T09:16:24","modified_gmt":"2021-12-07T08:16:24","slug":"paprika-rahm-schnitzel-paprika-cream-schnitzel","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/02\/21\/paprika-rahm-schnitzel-paprika-cream-schnitzel\/","title":{"rendered":"”Schnitzel” with Paprika Cream Sauce"},"content":{"rendered":"

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I cook today:<\/strong> “Schnitzel” with Paprika Cream Sauce<\/span>
\nPreparation:<\/strong> 20 minutes
\nCooking time:<\/strong> 30 minutes
\nTotal time:<\/strong> 50 minutes<\/p>\n

Category:<\/strong> Lunch Recipes, Meat Dishes, “Schnitzel” Recipes
\nOur Recipe Rating:<\/strong>
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\"Schnitzel

“Schnitzel” with Paprika Cream Sauce<\/p><\/div>\n

Ingredients for 4 servings<\/span>:<\/strong><\/p>\n

    \n
  • 2 pork cutlets from the gammon slipper (250 grams each)<\/li>\n
  • 500 grams paprikas<\/span><\/li>\n
  • 400 milliliters vegetable stock<\/span><\/li>\n
  • 1 cup cream<\/span><\/li>\n
  • 1 onion<\/span><\/li>\n
  • 1 clove of garlic<\/span><\/li>\n
  • 2 tablespoons ajvar<\/li>\n
  • 1 teaspoon paprika powder (sweet)<\/li>\n
  • 1 teaspoon smoked paprika powder<\/span><\/li>\n
  • Flour, Breadcrumbs & 2 eggs for the “coating street”<\/span><\/li>\n
  • Oil for frying<\/span><\/li>\n
  • Sugar<\/span><\/li>\n
  • Salt & pepper<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Large pan<\/li>\n
    • Cling film<\/li>\n
    • Meat hammer<\/li>\n
    • 3 plates or bowls for the “coating street”<\/li>\n
    • Kitchen paper<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Wash paprikas and cut into thin strips. Peel onion and garlic and chop finely. Heat up a large pan adding a small dash of oil and sweat onions and garlic for 2 – 3 minutes over medium heat, stirring occasionally.<\/p>\n

      Then add the paprika strips and saut\u00e9 for about 5 minutes over medium heat, stirring occasionally. Next, add 2 tablespoons ajvar, 1 teaspoon sweet paprika powder as well as 1 teaspoon smoked paprika powder, stir in briefly and roast for about 1 minute.<\/p>\n

      Then sprinkle about 1 tablespoon of flour over the paprika strips, mix well & deglaze everything with 400 milliliters of vegetable stock and 1 cup of cream. Give the sauce a good stir, bring to a boil and allow to simmer over low to medium heat until the sauce reaches the desired consistency. Finally, season with salt, pepper and a bit sugar.<\/p>\n

      …preparations for the cutlets:<\/em><\/p>\n

      Halve the cutlets with a sharp knife in the middle & set aside. Then prepare 3 deep plates for the “coating street”, one plate with some flour, another with whisked eggs and the last with breadcrumbs.<\/p>\n

      Line the worktop with 1 sheet of cling film, place a cutlet in the middle of it and then cover with a second sheet cling film. Use a meat hammer, meat tenderizer or even a saucepan to pound the cutlets to a thickness of \u00bd centimeter.<\/p>\n

      …for the cutlets:<\/em><\/p>\n

      Heat up a large pan with plenty of oil or clarified butter. Season the cutlets with a bit salt & pepper, then turn them into the flour, pull them through the whisked eggs and finally turn in breadcrumbs, but do not press the breadcrumbs.<\/p>\n

      Immediately give the breaded cutlets into the hot pan & fry for about 2 – 3 minutes from one side, while gently tossing the pan back and forth several times, so that the hot oil bubbles all over the cutlet surface. Once the cutlet is goldenbrown on the bottom turn once and fry in the same way for another 2 – 3 minutes until done.<\/p>\n

      Lift the cutlets out of the pan and allow to drain on kitchen paper, then serve along with a portion of french fries and the paprika cream sauce. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n