Colorful paprika vegetables for pork schnitzel

Name: Colorful paprika vegetables for pork schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red, yellow and green peppers (approx. 200 g each); 1 Onion; 1 Garlic clove; 4 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 500 g strained tomatoes; 4 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (150 g each) Pork escalope

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red, yellow and green peppers (approx. 200 g each)
1 Onion
1 Garlic clove
4 TABLESPOONS Oil
200 ml Vegetable broth (instant)
500 g strained tomatoes
4 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (150 g each) Pork escalope

Directions

1
Clean, wash and cut the peppers into rhombs. Peel onion and garlic. Cut onion into slices, press garlic through a garlic press. Heat 2 tablespoons of oil in a pan.
2
Fry the onion and garlic until transparent. Add paprika and fry over medium heat for about 2 minutes. Add stock and tomatoes, bring to the boil and cook for another 3 minutes. Wash parsley, dab dry and, except for a stalk, pluck leaves and chop finely.
3
Season paprika vegetables with chopped parsley, salt and pepper. Wash the meat and dab dry. Heat the remaining oil and fry the meat for 5-6 minutes on both sides. Season with salt and pepper.
4
Arrange cutlets and paprika vegetables on plates and garnish with parsley. Ciabatta tastes good with it.