Description
Zartes, goldbraun gebackenes Schnitzel trifft auf saftige Paprika und geschmorte Zwiebeln. Knoblauch und Oregano verleihen dem Gericht eine mediterrane Würze. Aromatisch, bunt und unwiderstehlich knusprig.
Ingredients
Scale
- 500–600 g bunte Paprikaschoten
- 200 g Zwiebeln
- 2 Knoblauchzehen
- 6 dickere Schnitzel (à ca. 150 g)
- 6–7 EL Öl
- Salz
- Pfeffer
- 1–1 1/2 TL getrockneter Oregano
- gemahlener Chili
- 1/8 l klare Fleischbrühe
- 200 g Schlagsahne
- 1 Dose (425 ml) Tomaten
- 400–500 g Schweinemett
- 150 g geriebener, mittelalter Goudakäse
- frischer Oregano
Instructions
- Begin by preparing the vegetables. Wash the bell peppers thoroughly, remove the stems and seeds, and cut them into thin strips. Peel the onions and cut them in half, then slice into half rings. Peel the garlic cloves and finely chop them. Rinse the schnitzels under cold water and pat them dry thoroughly with paper towels.
- Heat 2 tablespoons of oil in a large, high-sided frying pan over medium-high heat. Working in two batches, sear the schnitzels on both sides for a few minutes until they are golden brown and develop a slight crust. Season each batch with salt and pepper while cooking. Once browned, transfer all schnitzels to a large ovenproof dish with a lid, arranging them in a single layer.
- Add 2–3 tablespoons of oil to the pan with the remaining meat drippings. Add the sliced onions and sauté them over medium heat, stirring frequently, until they are lightly browned and softened. Remove the onions from the pan and set aside. In the same pan, add the bell pepper strips, chopped garlic, and dried oregano. Sauté the mixture while stirring until the peppers are slightly softened and fragrant. Return half of the previously sautéed onions to the pan, then season the mixture with salt, pepper, and a pinch of ground chili according to your taste.
- Pour in the clear beef broth and the heavy cream, stirring well to combine and deglaze the pan. Add the canned tomatoes with their juice, breaking them up slightly with a spoon. Bring the mixture to a boil, then reduce the heat and let it simmer for 4–5 minutes so the flavors meld and the sauce thickens slightly. Meanwhile, divide the Schweinemett (seasoned ground pork) into 6 equal portions and shape each into a flat patty roughly the same size as the schnitzels. Place one pork patty on top of each schnitzel in the baking dish. Pour the hot pepper cream sauce evenly over the schnitzels and pork patties, making sure everything is well covered. Sprinkle the remaining onions and the grated Gouda cheese evenly over the top.
- Preheat your oven to 200°C (conventional), 175°C (fan-assisted), or gas mark 3. Cover the baking dish with its lid or with aluminum foil. Place the dish on the lower rack of the oven and bake for about 1.5 hours. For the last 30–45 minutes, leave the dish covered to keep the schnitzels moist and to allow the flavors to blend thoroughly. Once finished, the cheese should be melted and slightly golden, and the schnitzels should be tender. Before serving, optionally garnish with freshly chopped oregano. Serve hot, accompanied by crusty bread to soak up the flavorful sauce.
Notes
If you prefer a spicier dish, add more ground chili to the pepper sauce. For a lighter version, you can substitute part of the cream with milk or use turkey schnitzels instead of pork. The dish can be assembled ahead of time and baked just before serving, making it ideal for guests. Freshly baked bread or a simple salad make perfect accompaniments.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
