Burgenland Pusztaschnitzel




Rating: 3.57 / 5.00 (74 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:






For the letcho:









Instructions:

For the Burgenland Pusztaschnitzel, pound the cutlets. Season one side with salt and pepper, and place the other side briefly in flour.

Heat oil in a pan and place the schnitzels with the floured side down.

Sear over medium heat for about 2 minutes, turn and fry the other side for about 1 minute.

Lift cutlets out of pan and keep warm. Cut bell bell pepper into strips.

Sauté onion in oil, add bell bell pepper strips and sauté until heated through.

Stir in tomato juice, salt, paprika powder and chili powder and let it steam until the paprika is still firm to the bite.

Serve the Burgenland Pusztaschnitzel.

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