Filled schnitzel with vegetable rice

Name: Filled schnitzel with vegetable rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Basmati rice; 7-10 Tbsp Salt; 8 small stems flat leaf parsley; 8 Pork cutlet (approx. 80 g each); 8 discs Black Forest ham; 8 discs (20 g each) Emmental cheese; 2 TABLESPOONS Sunflower oil; 20 cherry tomatoes; 200 g Sweet peas; 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 8 wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Basmati rice
7-10 Tbsp Salt
8 small stems flat leaf parsley
8 Pork cutlet (approx. 80 g each)
8 discs Black Forest ham
8 discs (20 g each) Emmental cheese
2 TABLESPOONS Sunflower oil
20 cherry tomatoes
200 g Sweet peas
2 TABLESPOONS Butter
7-10 Tbsp Pepper
8 wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions.
2
Meanwhile, wash the parsley and shake dry. Dab meat dry. Cover the schnitzel with 1 slice of ham and 1 slice of cheese. Fold them up and fix them with one wooden skewer each. Heat oil in a pan. Fry the schnitzels for 3-4 minutes on each side. Take them out and put them in an ovenproof dish. Place a stalk of parsley on each cutlet and keep warm in a preheated oven (approx. 80° C).
3
Drain the rice and let it drain well. Wash the tomatoes and grate them dry. Clean, wash and shake them dry and cut them in half diagonally.
4
Put the pan back on the stove and heat it up with the frying set. Melt butter in it. Add sugar snap peas and tomatoes and fry for about 5 minutes while turning. Add rice and heat for about 3 minutes. Season to taste with salt and pepper. Arrange vegetable rice and 2 escalopes each on plates. Drizzle with gravy.