Chinese Cabbage-Schnitzel-Pan

Name: Chinese Cabbage-Schnitzel-Pan
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 7-10 Tbsp - 3-4 large potatoes (approx. 500 g); 7-10 Tbsp - 3-4 Tbsp oil; 7-10 Tbsp - 1 large onion; 7-10 Tbsp - 1 red pepper; 7-10 Tbsp - 1 Chinese cabbage (approx. 500 g); 7-10 Tbsp - 4 pork cutlets (approx. 500 g); 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 1 tsp vegetable broth; 7-10 Tbsp - 1⁄2 bunch of chives; 7-10 Tbsp - 250 g whole milk yoghurt

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

7-10 Tbsp - 3-4 large potatoes (approx. 500 g)
7-10 Tbsp - 3-4 Tbsp oil
7-10 Tbsp - 1 large onion
7-10 Tbsp - 1 red pepper
7-10 Tbsp - 1 Chinese cabbage (approx. 500 g)
7-10 Tbsp - 4 pork cutlets (approx. 500 g)
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 1 tsp vegetable broth
7-10 Tbsp - 1⁄2 bunch of chives
7-10 Tbsp - 250 g whole milk yoghurt

Directions

1
Peel, wash and chop the potatoes. 2 tablespoons of oil in.
2
a large pan with a lid. Cover the potatoes and fry them at medium heat for about 15 minutes. Turn from time to time.
3
Peel and chop the onion. Clean, wash and cut the bell peppers into strips. Chinese cabbage clean, wash, lengthwise halve, cut out stalk. Cut cabbage into strips. Dab cutlets dry and also cut into fine strips.
4
Season the potatoes and take them out. Fry the meat in hot frying fat for 3-4 minutes. Season with salt and pepper and take out. Heat 1-2 tablespoons of oil in a frying pan. Fry onion and vegetables in it.
5
Mix in potatoes and meat. 1⁄8 Add l water, bring to the boil and stir in broth. Simmer open for about 5 minutes. Season everything with salt and pepper.
6
Wash the chives and chop finely. Stir yoghurt until smooth. Serve escalope pan with yoghurt. Sprinkle with chives.