Preparation
1. Clean and wash the peppers and cut into strips. Peel the onions and garlic. Halve the onions and cut into half rings. Chop the garlic. Wash the schnitzel and pat dry.
2. Heat 2 tablespoons of oil in a large, high pan and fry the schnitzels briefly and vigorously in 2 batches, turning them occasionally. Season with salt and pepper. Place in an ovenproof dish with a lid. Add 2-3 tablespoons of oil to the hot frying fat.
3. Lightly brown the onions while turning them, then remove them. Sauté the pepper strips, garlic and oregano in the frying fat while turning them. Add half of the onions again and season with salt, pepper and chili.
4. Deglaze with stock and cream. Add tomatoes, chop a little and bring everything to the boil. Simmer for 4-5 minutes. Form 6 flat meatballs from the minced meat and place a meatball on each schnitzel. Pour the paprika cream over it and sprinkle with the remaining onions and cheese.
5.Simmer in the preheated oven on the bottom rack (electric oven: 200 °C/ fan oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Simmer covered for the last 30-45 minutes. Serve sprinkled with fresh oregano and garnished if desired.
6. Bread goes well with it.
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