Schnitzel Dutch style
Everyone likes a delicious Schnitzel, and with a refined sauce it tastes so good again. If there should be schnitzel - rarely enough - I do not even ask how I should do it - the answer is clear: "Dutch style, oh please, mum!". Of course, I make the schnitzel as desired, not least because I like to eat it myself in this way.
The recipe is sufficient for 8 - 10 people and can of course be halved on request, doubled and so on. Season 10 schnitzel with salt, pepper, paprika and turn into flour. Fry in hot fat and place on a baking tray. Chop 4 onions and 4 cloves of garlic, fry in frying fat, slice or slice 800g of fresh mushrooms (or even from the can, for "time-saving" or lazy cooks), add to the onion and fry until the liquid has evaporated. Dice 5 - 6 colorful peppers and fry also. Then cover the cutlets with the vegetables, but keep a small portion of the vegetables for the sauce. Sprinkle with plenty of grated cheese, I prefer young or middle-aged Gouda, but it also works with every other cheese, even with Scheibletten - which I would not just call a culinary highlight. Bake at medium temperature until the cheese is golden yellow. Meanwhile, make the sauce: sauté the retained vegetables with two or three tablespoons of tomato paste, with two to three tablespoons of paprika powder (rosy or sweet, that is a matter of taste) and dust some flour and deglaze with a strong dash of white wine. Add two cups of cream and 250 ml broth, bring to the boil and simmer for 10 minutes. Season with salt, pepper, paprika, a little mustard, some sage and rosemary. Thicken if necessary.
It tastes of croquettes, potatoes, pasta or rice and a crisp salad. As a guest I thought it was great, because I had it ready so far and pushed it just before the meal in the oven. I then took two plates. I had already finished the sauce, I just needed to warm it up. For less large families than mine, a casserole dish is enough, I think.
