Description
Zarte Schnitzel, umhüllt von würziger Paprika-Zwiebel-Mischung, im Ofen goldbraun gebacken. Aromatisch mit Knoblauch und Oregano, saftig und farbenfroh, verbinden sich süße Paprika und kräftige Gewürze zu einem herzhaften Genuss.
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 and meat. Clean the colorful bell peppers by washing them thoroughly, removing the seeds and stems, then slice them into thin strips. Peel the onions and garlic cloves. Cut the onions in half and then slice them into half rings. Finely chop the garlic cloves. Rinse the schnitzels under cold water and pat them dry with paper towels to remove excess moisture.
- Heat 2 tablespoons of oil in a large, deep frying pan over medium-high heat. When the oil is hot, add three schnitzels at a time (in two separate batches) and sear them on both sides until they are nicely browned, approximately 2-3 minutes per side. Season the schnitzels with salt and pepper while they cook. Once browned, transfer the schnitzels into a large ovenproof dish with a lid. Add another 2-3 tablespoons of oil to the hot pan fat for the next step.
- Add the sliced onions to the hot oil in the pan and sauté them gently while stirring occasionally until they start to turn golden brown but are not burnt. Remove the onions from the pan and set aside. To the remaining hot fat, add the bell pepper strips, chopped garlic, and dried oregano. Stir frequently and cook gently until the peppers are slightly softened and fragrant. Then, add half of the previously cooked onions back into the pan. Season the mixture generously with salt, pepper, and ground chili to taste, stirring to combine all the flavors.
- Deglaze the pan by pouring in the clear meat broth and the whipping cream. Add the canned tomatoes, breaking them up slightly with a spoon to mix evenly. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 4 to 5 minutes to meld the flavors and slightly thicken the sauce.
- While the sauce simmers, take the ground pork (Schweinemett) and shape it into six flat meat patties approximately the size of the schnitzels. Place one meat patty on top of each schnitzel in the ovenproof dish. Pour the creamy pepper and tomato sauce evenly over the schnitzels and patties, ensuring everything is well covered. Sprinkle the remaining onions over the top and finish by generously covering with the grated Gouda cheese.
- Preheat your oven to 200 °C (conventional), 175 °C (fan), or Gas Mark 3. Cover the ovenproof dish with its lid and place it on the lower rack of the oven. Allow the dish to cook slowly for about 1 ½ hours. For the last 30 to 45 minutes, keep the dish covered to let all the ingredients meld and the flavors deepen. Once done, remove from the oven, garnish with fresh oregano leaves for added aroma and color, and serve hot. This dish pairs wonderfully with fresh crusty bread to soak up the flavorful sauce.
Notes
For an extra spicy kick, adjust the amount of ground chili according to your preference. Using fresh herbs like oregano for garnishing enhances the dish’s aroma and appearance. Serve with fresh crusty bread to complement the rich sauce. Ensure the schnitzels are dry before searing to achieve a nice golden crust. The slow oven cooking tenderizes the meat and allows the flavors to develop beautifully.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch 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
