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Schnitzeltopf

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A delicious German dish featuring breaded schnitzel served with a medley of vegetables and a rich sauce.

Ingredients

Scale
  • 4 pork schnitzels
  • 2 cups vegetables (e.g., carrots, peas, bell peppers)
  • 1 cup chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 teaspoon paprika

Instructions

  1. Heat butter in a large skillet over medium heat.
  2. Add the schnitzels and cook until golden brown on both sides.
  3. Remove schnitzels and set aside.
  4. In the same skillet, sauté onions and garlic until translucent.
  5. Add vegetables and stir until tender.
  6. Sprinkle flour and paprika over the vegetables, stirring well.
  7. Gradually pour in chicken broth, stirring until the sauce thickens.
  8. Return schnitzels to the skillet, cover, and simmer for 10 minutes.
  9. Season with salt and pepper to taste before serving.

Notes

  • Serve with boiled potatoes or crusty bread.
  • This dish can be made with chicken or veal schnitzel as alternatives.

Nutrition

Find it online: https://michaelskueche.de/schnitzeltopf/