schnitzel with peppers pommes simply heavenly delicious

 

This schnitzel dish is one of the absolute classics of home cooking and convinces with its strong aromas, the crispy breading and the spicy pepper sauce. In combination with golden yellow fries, a full-fledged, filling dish is created, which is always well received by both families and guests. This variant is particularly popular with tender beef, as it is intense in taste and harmonizes excellently with the aromatic sauce.

1.

A crispy schnitzel, covered with

a spicy pepper sauce and served with golden yellow fries – this dish stands like no other for classic home cooking, which simply always inspires. The strong taste of the sauce, the juicy meat and the crispy breading together create a combination that is both familiar and irresistibly delicious.
This variant with beef brings a particularly savoury touch to the plate. Beef cutlets are aromatic, filling and go perfectly with the fruity-spicy pepper sauce. Whether as a family dinner, as a Sunday dish or when guests are expected – this dish is guaranteed to ensure satisfied faces at the table.
Ingredients (for 2 portions)
For the schnitzel:
2 beef schnitzels from the upper shell or lower shell (each about 180–200 g)
Salt
Black pepper
2 eggs
Flour to turn
Panier flour
Vegetable oil or lard for frying
For the pepper sauce:
1 red pepper
1 green pepper
1 medium onion
1 tbsp tomato paste
300 ml beef broth
100 ml cream
1 tsp paprika powder noble sweet
1 tsp paprika powder rose-sharp (optional)
Salt and pepper to taste
1 tsp cornstarch (optional, for binding)
Side dish:
400–500 g French fries (deep-frozen or homemade)
Preparation
1. Prepare schnitzel
Carefully tap the beef cutlets between two layers of cling film. Season with salt and pepper from both sides.
2. Breading
Turn the schnitzel first in the flour, then pull through the whisked eggs and finally turn in the breadcrumbs. Press the breading only slightly so that it becomes nice and loose when roasting.
3. Fry schnitzel
In a large pan, heat plenty of oil or lard. Bake the schnitzel on medium heat from both sides until golden brown. Then drain on kitchen paper and keep warm.
4. Prepare pepper sauce
Peel the onion and cut into fine strips. Wash peppers, deseed and also cut into strips.
In the same pan, sauté the onions in the remaining roasting fat until glassy. Add the peppers and fry for a few minutes until slightly softened. Stir in the tomato paste and roast briefly.
5. Finishing sauce
Deglaze with beef broth and bring to a boil. Stir cream, with paprika powder, T.ippe-n on the photo to show the full-time recipe

 

A crispy schnitzel, covered with a spicy pepper sauce and served with golden-yellow fries – this dish stands like no other for classic home cooking, which simply always inspires. The strong taste of the sauce, the juicy meat and the crispy breading together create a combination that is both familiar and irresistibly delicious.
This variant with beef brings a particularly savoury touch to the plate. Beef cutlets are aromatic, filling and go perfectly with the fruity-spicy pepper sauce. Whether as a family dinner, as a Sunday dish or when guests are expected – this dish is guaranteed to ensure satisfied faces at the table.
Ingredients (for 2 portions)
For the schnitzel:
2 beef schnitzels from the upper shell or lower shell (each about 180–200 g)
Salt
Black pepper
2 eggs
Flour to turn
Panier flour
Vegetable oil or lard for frying
For the pepper sauce:
1 red pepper
1 green pepper
1 medium onion
1 tbsp tomato paste
300

ml beef broth
100 ml cream
1 tsp paprika powder noble sweet
1 tsp paprika powder rose-sharp (optional)
Salt and pepper to taste
1 tsp cornstarch (optional, for binding)
Side dish:
400–500 g French fries (deep-frozen or homemade)
Preparation
1. Prepare schnitzel
Carefully tap the beef cutlets between two layers of cling film. Season with salt and pepper from both sides.
2. Breading
Turn the schnitzel first in the flour, then pull through the whisked eggs and finally turn in the breadcrumbs. Press the breading only slightly so that it becomes nice and loose when roasting.
3. Fry schnitzel
In a large pan, heat plenty of oil or lard. Bake the schnitzel on medium heat from both sides until golden brown. Then drain on kitchen paper and keep warm.
4. Prepare pepper sauce
Peel the onion and cut into fine strips. Wash peppers, deseed and also cut into strips.
In the same pan, sauté the onions in the remaining roasting fat until glassy. Add the peppers and fry for a few minutes until slightly softened. Stir in the tomato paste and roast briefly.
5. Finishing sauce
Deglaze with beef broth and bring to a boil. Stir in the cream, season with paprika powder, salt and pepper and simmer the sauce gently for about 5–10 minutes. If necessary, bind the sauce with a little mixed cornstarch.
T.ippe-n on the photo to display the full-time recipe

 

 

3.

A crispy schnitzel, covered with a spicy pepper sauce and served with golden-yellow fries – this dish stands like no other for classic home cooking, which simply always inspires. The strong taste of the sauce, the juicy meat and the crispy breading together create a combination that is both familiar and irresistibly delicious.
This variant with beef brings a particularly savoury touch to the plate. Beef cutlets are aromatic, filling and go perfectly with the fruity-spicy pepper sauce. Whether as a family dinner, as a Sunday dish or when guests are expected – this dish is guaranteed to ensure satisfied faces at the table.
Ingredients (for 2 portions)
For the schnitzel:
2 beef schnitzels from the upper shell or lower shell (each about 180–200 g)
Salt
Black pepper
2 eggs
Flour to turn
Panier flour
Vegetable oil or lard for frying
For the pepper sauce:
1 red pepper
1 green pepper
1 medium onion
1 tbsp tomato paste
300 ml beef broth
100 ml cream
1 tsp paprika powder noble sweet
1 tsp paprika powder rose-sharp (optional)
Salt and pepper to taste
1 tsp cornstarch (optional, for binding)
Side dish:
400–500 g French fries (deep-frozen or homemade)
Preparation
1. Prepare schnitzel
Carefully tap the beef cutlets between two layers of cling film. Season with salt and pepper from both sides.
2. Breading
Turn the schnitzel first in the flour, then pull through the whisked eggs and finally turn in the breadcrumbs. Press the breading only slightly so that it becomes nice and loose when roasting.
3. Fry schnitzel
In a large pan, heat plenty of oil or lard. Bake the schnitzel on medium heat from both sides until golden brown. Then drain on kitchen paper and keep warm.
4. Prepare pepper sauce
Peel the onion and cut into fine strips. Wash peppers, deseed and also cut into strips.
In the same pan, sauté the onions in the remaining roasting fat until glassy. Add the peppers and fry for a few minutes until slightly softened. Stir in the tomato paste and roast briefly.
5. Finishing sauce
Deglaze with beef broth and bring to a boil. Stir in the cream, season with paprika powder, salt and pepper and simmer the sauce gently for about 5–10 minutes. If necessary, bind the sauce with a little mixed cornstarch.
6. Prepare fries
Prepare the fries until golden brown and crispy in the oven or in the fryer.
Arranging
Arrange the beef cutlets on plates, generously cover with pepper sauce and sprinkle with freshly chopped parsley. Serve the fries next to it and enjoy immediately.
Tips
Beef becomes particularly tender when it is easily knocked before breading
The sauce tastes even more intense when it is served for a few minutes