Paprika Escalope with Tomatoes

For the bell pepper cutlet, gently pound the veal cutlets with a meat mallet, season with salt and pepper, and toss in a little flour.

Remove the seeds from the peppers and peppers, peel the onion and garlic. Cut the peppers, pepperoni and onion into strips. Finely dice the tomatoes and finely chop the garlic.

Heat clarified butter in a pan. Sear the veal cutlets on both sides for about 1 minute and then continue to cook for about 3 minutes. Lift out the cutlets, wrap in aluminum foil and keep warm.

Sauté the onion and garlic in the drippings and deglaze with the tomato paste and white wine. Stir in the peppers, pepperoni and tomatoes. Season with salt, pepper and a teaspoon of paprika powder and let everything simmer gently for about 15 minutes.

Remove the veal cutlets from the aluminum foil, add to the vegetables and simmer for another 2-3 minutes. Serve the paprika cutlet with homemade French fries.

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