Fast escalopes with tuna-bean salad

Name: Fast escalopes with tuna-bean salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) giant white beans; 1 tin(s) (185 g) Tuna fish natural; 1 red pepper; 2 Spring onions; 1 red onion; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp salt, pepper; 5 TABLESPOONS good olive oil; 4 Pork cutlet (approx. 160 g each)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) giant white beans
1 tin(s) (185 g) Tuna fish natural
1 red pepper
2 Spring onions
1 red onion
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp salt, pepper
5 TABLESPOONS good olive oil
4 Pork cutlet (approx. 160 g each)

Directions

1
Rinse the beans. Drain the beans and tuna. Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings. Peel, halve and cut the red onion into strips.
2
Mix vinegar, salt and pepper. Fold in 3 tablespoons of oil. Mix with the prepared salad ingredients.
3
Wash the schnitzel and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the cutlets in it on each side for about 3 minutes. Season with salt and pepper and serve with the bean salad.