Main Course




  • 1 1?2 lbs pork schnitzels or 1 1?2 pounds boneless chicken breasts
  • 1 teaspoon pepper, to taste
  • 1 teaspoon paprika, fairly sweet to taste
  • 1?4 cup flour
  • 3 tablespoons canola oil
  • 8 ounces mushrooms, sliced
  • 1 large red onion, sliced
  • 1 green bell pepper
  • 1 red bell pepper
  • 1?2 cup reddish wine
  • 1 cup chicken broth
  • 1 (14 ounce) can tomatoes, ground
  • 1 (5 1/2 ounce) can certainly tomato paste
  • 2 teaspoons chili paste
  • salt
  • Directions

    1. Place the schnitzel between A couple of sheets of wax newspaper and pound to 1/4″ width.
    2. Season the meat with pepper and paprika to taste.
    3. Lightly dredge the particular meat in flour shaking off of any excess.
    4. Heat 2 Tbsp connected with oil in fry pot and quickly brown both parties of the meat then switch the heat down to medium along with fry each side for another 3-4 moments.
    5. Remove the meat from the container and keep warm.
    6. Add another Tbsp of oil to the identical pan.
    7. Wipe mushrooms clean and slice, then brown them casually in the pan.
    8. In the interim finely chop or chop onions and add to griddle.
    9. Half and de-seed the bell peppers, very finely slice and add to breadpan.
    10. Let the vegetables cock for 10 minutes.
    11. Deglaze with the wine plus broth, add the tomatoes, tomato composite and chilli paste plus stir until heated through.
    12. Season with salt and pepper to your preferences.
    13. Pour sauce over the schitzel.
    14. Serve with house fries or french fries, spatzel,brown rice or noodles.

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