Fried Potatoes with Paprika Cutlet

For the fried potatoes with paprika chop peel the potatoes and cut them into slices. Heat 5 tablespoons of vegetable oil in a frying pan and fry the potatoes in it.

Season with caraway seeds, salt, half of the paprika powder and pepper. Roast the potatoes for about 20 minutes over medium heat, turning them repeatedly.

Meanwhile, wash bell bell pepper, cut in half and remove side walls and seeds. Peel the onion. Chop bell bell pepper and onion into thin strips.

Season the chops with salt, the remaining paprika powder and pepper. Heat 3 tablespoons of oil, coat the chops in flour and fry in the hot fat. Fry for 2 minutes on each side, remove and place on a plate.

Now add the butter to the drippings and sauté the bell pepper and onion strips in it. Season with salt, chili and pepper. Add soup and tomatoes. Put the chops in with the meat juices that have run out and steam at medium temperature for 20 minutes.

Serve the fried potatoes with bell pepper chops with spicy sauces.

Preparation Tip:

Roast potatoes with paprika chop go well with a hearty coleslaw.

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