Budapest Schnitzel

Ingredients for Budapest Schnitzel

Instructions for Budapest Schnitzel

To prepare the Budapest Schnitzel recipe, please follow these instructions:

Potatoes in puff pastry: the potatoes peeled, grated on the coarse side of the rive iron and wash well in cold water. Sauté in oil without Brown, allow to cool and place onto a sheet puff pastry which is rolled out to more than double, seasoned with thyme: the plate must be closed together and brushed with egg in the edge and bake in a hot oven at 225 degrees c. alm. oven for about 15 minutes.

Fillets must be divided into 2 and knock, very thin, seasoned with salt, pepper and paprika, the finely chopped onion and mushroom granted thereon, be closed together and turned into it easily beaten eggs, Brown well in butter and FRY about 5 min. Served on a hot platter, garnish with alfalfa sprouts and 1/2 roasted tomato.

Paprika Sauce: Onion and bacon cut into cubes and roasted well in butter, add cube, paprika, tomato puree and heavy cream, cooked regularly for about 10 minutes, season with salt, if necessary. a little more paprika and a little butter.