Zubereitung

1. 1

   Pound the schnitzels thin, season with salt and pepper and dredge them all over in flour.

2. 2

   Heat the rapeseed oil in a pan and fry the schnitzels until golden brown, then lift out and keep warm.

3. 3

   Soften finely diced onion and sliced pepper in the pan drippings, then toast the tomato paste and paprika briefly.

4. 4

   Deglaze with the vegetable stock, add the cream and reduce the sauce until silky.

5. 5

   Return the schnitzels to the sauce, let them warm through and scatter with chopped parsley.