Mexican schnitzels with piquant tomato sauce

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Pat the schnitzels dry with paper towelling.
Mix the paprika, onion soup powder, garlic salt, herbs and peri-peri powder in a plastic bag.
Place the schnitzels inside, shaking until covered.
Heat the oil in a pan and fry the schnitzels on both sides until done.
Drain on paper towelling and transfer to a warmed serving platter.
Keep warm in the warming drawer.
Place the tomatoes, vinegar and salt and pepper in the same pan and heat for 5 minutes while stirring continuously.
Serve the schnitzels with the sauce, baked or mashed potatoes and greens.

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