Ingredients:
For Schnitzel

• 8 slices    Pork Cutlets
•          2    Eggs
•    4 tbs    Milk
•                Salt and Pepper to taste
•                Flour
•                Bread Crumbs
•                Oil for Frying

For Sauce:

•  1 each    Red, Green and/or Yellow Pepper
•          1    Cooking Onion (4oz)
•     8 oz    Tomato Sauce
•    1 cup    Beef Broth
•    1 Tbs    Flour
•     1 tsp    Paprika
•                Cayenne Pepper to taste
•    2 Tbs    Oil to fry Vegetables

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
Cut Peppers in quarters, remove stem and seeds and slice into thin strips.
Clean Onion, cut in half and slice.
Heat oil in frying pan, add peppers and onions and fry until onions are glassy.
Sprinkle with flour towards the end.
Add tomato sauce, paprika and beef broth.
Adding some Red Wine is optional.

Add Cayenne Pepper to taste, Sauce should be zesty but not too spicy.

Simmer until vegetables are tender and sauce is lightly thickened.

Serve Schnitzel topped with sauce.