Schnitzel with Letscho by Jennys Koch Blog

Ingredients

• 4 pork loin cutlets (schnitzel)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cup breadcrumbs
• 4 tbsp vegetable oil (for frying)
• 3 bell peppers, sliced
• 400g (14 oz) canned diced tomatoes
• 2 yellow onions, sliced
• 1 tsp paprika powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the Letscho by sautéing onions in a pan over medium heat for 5 minutes until soft.
2. Add sliced bell peppers to the pan and cook for 8 minutes until slightly tender.
3. Stir in the diced tomatoes and paprika, then simmer on low heat for 20 minutes until the sauce thickens.
4. Pound the pork cutlets until thin, then season with salt and pepper.
5. Dredge each cutlet in flour, dip into beaten eggs, and coat thoroughly with breadcrumbs until ready to serve.
6. Heat oil in a large skillet over medium-high heat and fry schnitzels for 3-4 minutes per side until golden brown and crispy.
7. Serve the hot schnitzel topped with or alongside the warm Letscho vegetable stew over low heat until tender, about 45 min.