Zigeunerschnitzel

A german favorite ....

- 2 Pork or Veal Schnitzel (the store didnt have them so I bought pork chops and hit them flat)

- 4 red peppers

- 1 small or medium onion (chopped)

- 1 pack sliced mushrooms (I used Portabella)

- 1 Tblspoon tomatoe paste

- Salt, pepper, garlic powder, paprika powder

- flour

- 200ml wine (1 glass)

Cut two of the peppers in half, remove seeds and put cut side down on a spray coated baking dish. Bake at 400 degrees until tender and skin looks wrinkled. Let cool and peel of skin, it should come off easily. Chop pepper meat into small pieces and set aside (will almost look like Salsa)

- Dip meat into flour and pat off over sink so it is only slightly coated, spice with paprika, salt and pepper.

- Fry with a little oil, take out and put it into a oven safe dish and keep it warm in the oven

- In the meantime add chopped onions to the pan, together with the mushrooms and the rest of the peppers (sliced). Fry on medium heat for a couple of minutes and then add the wine. Season with salt, pepper, garlic and paprika and let cook over medium heat until the pepper is just tender. Add roasted pepper "salsa" and stir.

- Put Porkschnitzel on a plate and serve sauce over it.

Usually this is served with french fries on the side, I made homefries instead.