Tuesday Night: Zigeunerschnitzel and Bratkartoffeln

This meal arose because Andrea and I were both enthusiastic about schnitzel and potatoes. Since we had a bag of sliced peppers in the freezer, Zigeunerschnitzel seemed like an obvious choice. I've never made it before, so I just made something up. :-)

2 center cut boneless pork chops, cut in half and pounded out
1 egg
flour
coarse bread crumbs seasoned with salt, pepper, and cayenne
1 onion, thinly sliced
3 cloves garlic, chopped
1 lb sliced bell pepper (I used frozen)
chicken stock
1 Tbs sour cream
oil
salt and pepper to taste
pimenton
cayenne
thyme (I used lemon thyme)

Bread the schnitzel (flour, then egg, then bread crumbs) and let them sit on a rack.
Sautee the onion and garlic in the oil until the onion starts to soften, then add the peppers, some pimenton, the thyme, and a bit of chicken stock. Allow to simmer over medium low heat until everything is nicely cooked, then stir in the sour cream and adjust seasonings.
While the peppers are cooking, fry the schnitzel in some oil and then hold them in a warm oven until everything else is done.

This turned out really nicely, particularly when served with some chili-infused vinegar.

The potatoes were the standard oven roasted potatoes and we had a salad to go with everything.