Cutlet with pepper and parsley crust on colourful paprika vegetables

Name: Cutlet with pepper and parsley crust on colourful paprika vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g yellow, green and red peppers; 2 red onions; 1 collar Parsley; 4 (200 g each) Pork chop; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Breadcrumbs; 1 Onion; 200 ml Vegetable broth (instant)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g yellow, green and red peppers
2 red onions
1 collar Parsley
4 (200 g each) Pork chop
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
5 TABLESPOONS Olive oil
2 TABLESPOONS Breadcrumbs
1 Onion
200 ml Vegetable broth (instant)

Directions

1
Clean, wash and roughly dice the peppers. Peel red onions and cut into strips. Wash parsley, shake dry, pluck leaves from the stalks and chop. Wash meat, dab dry, season with salt and pepper and turn in 2 tablespoons of flour.
2
Heat 2 tablespoons of oil in a flat frying pan. Fry the meat on each side for about 2 minutes. Mix onions, 1 tablespoon flour, breadcrumbs, 2 tablespoons oil and parsley. Distribute evenly over the meat.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. In the meantime, peel onion and cut into strips. Heat 1 tablespoon of oil. Fry onion and bell pepper for about 5 minutes.
4
After 2 minutes pour on the stock. Season with salt and pepper. Arrange vegetables and meat on plates. Flatbread tastes good with it.