German Schnitzel in Paprika Sauce

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slice bell peppers into thin strips

finely chop the  red onion

mince the garlic

chop the parsley

heat oil over medium high, add peppers, cook for  5 minutes

add onion and garlic, cook for 2 minutes

add sweet paprika, smoked paprika, salt, pepper, sugar and cayenne pepper

deglaze with chicken broth, cook for 1 minute

stir in  tomato paste

add puréed  tomatoes

add parsley  and cream

simmer for 15 minutes

meanwhile, grate the  emmentaler

cover the pork cutlets with plastic wrap, pound until 1/4 inch / 6mm thick

season both sides with salt and pepper

whisk the eggs, in a shallow bowl

first dip the cutlets in flour

then the egg mixture

finally, dredge in breadcrumbs

heat oil over medium, add schitzels

fry 2 minutes per side

when ready, add schnitzels to the paprika sauce

sprinkle with emmentaler

garnish with black pepper and parsley