Gratinated Taco-Schnitzel with Paprika-Tomato Sauce

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 large peppers (e.g. green, yellow, red)
  • 4 Pork cutlet (approx. 150 g each)
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 (180 ml) bottle of tomato sauce
  • 1 TEASPOON Vegetable broth
  • 75 g Taco or tortilla chips
  • 75-100 g grated gouda
  • 7-10 Tbsp Basil

Directions

  1. 1

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean, wash and cut the peppers into strips. Wash escalopes if necessary, dab dry and cut in half

  2. 2

    Heat the oil in a large frying pan. Fry the escalopes in it for about 3 minutes on each side. Season with salt and pepper. Take out

  3. 3

    Fry the peppers in the frying fat for about 3 minutes. Deglaze with 150 ml water and tomato sauce. Bring to the boil, stir in stock and let it boil down for about 5 minutes. Season to taste

  4. 4

    Spread the cutlets in an ovenproof dish. Pour sauce over it. Sprinkle with chips and cheese. Bake in a hot oven for about 7 minutes. Garnish with basil

Nutrition Facts

KCAL
440 kcal
CARBS
24 g
FATS
18 g
PROTEINS
42 g