Paprikaschnitzel

• portions: Serves 4 | Prep time: 20
• temps actif: Serves 4 | Prep time: 20

Ingrédients

4 to 6 boneless pork chops

Salt

Freshly ground black pepper

1½ tablespoons paprika, divided

3 tablespoons vegetable oil, divided

1 medium yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 garlic clove, chopped

2 tablespoons tomato paste

1 tablespoon all-purpose flour

½ cup chicken or beef stock

½ cup heavy (whipping) cream

Instructions

1. Using a meat hammer, pound the pork chops until they are about / inch

thick. Season them with salt, pepper, and ½ tablespoon of paprika.

2. Heat 2 tablespoons of oil in a large sauté pan or skillet over medium-high

heat. Cook the pork chops for 3 minutes on each side, transfer them to

a plate, and cover with aluminum foil. Heat the remaining 1 tablespoon of oil in the pan over medium-high heat. Add the onion, red bell pepper, and green bell pepper and cook for 5 to 6 minutes, stirring, until the veg- etables soften.

3. Stir in the remaining 1 tablespoon of paprika, garlic, tomato paste, flour, and stock and bring to a boil, scraping up any browned bits on the bottom. Turn the heat to medium-low, add the cream, ½ teaspoon of salt, and 12 teaspoon of pepper and stir until combined. Return the pork to the pan and cook for 2 to 3 minutes until heated through. Serve immediately with potatoes or rice.

Notes

My favorite restaurant in Berlin (Elefant) serves at least 15 different versions of Schnitzel, including Paprikaschnitzel, which isn't breaded but, rather, dusted with paprika and smothered in a sauce of bell peppers and onion.