Mini-Schnitzel with paprika

Name: Mini-Schnitzel with paprika
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 40 g Rice (e.g. basmati); 7-10 Tbsp salt, white pepper; 2 tablespoons (30 g) Mung bean seedlings; 1 small onion; 1 Sweet pepper (yellow or red); 1 (3 g) thick turkey schnitzel, 1/2 teaspoon oil; 1 TEASPOON Tomato paste; 1 knife tip Vegetable broth; 2-3 stem(s) Basil; 7-10 Tbsp Chives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

40 g Rice (e.g. basmati)
7-10 Tbsp salt, white pepper
2 tablespoons (30 g) Mung bean seedlings
1 small onion
1 Sweet pepper (yellow or red)
1 (3 g) thick turkey schnitzel, 1/2 teaspoon oil
1 TEASPOON Tomato paste
1 knife tip Vegetable broth
2-3 stem(s) Basil
7-10 Tbsp Chives

Directions

1
Put the rice in about 1/8 l boiling salted water. Cover and let it swell at low heat for about 15 minutes
2
Wash and drain the seedlings. Peel and chop the onion. Clean, wash and cut the bell peppers into strips
3
Wash the meat, pat dry and cut in half. Fry in a coated pan in hot oil for about 2 minutes on each side. Season with salt and pepper, remove and keep warm
4
Sauté the onion and bell pepper in hot frying fat. Add tomato paste and briefly sauté
5
Stir in 5 tablespoons of water and broth and bring to the boil
6
Add the sprouts to the vegetables and heat briefly. Wash basil, pluck off leaves and add. Season to taste with salt and pepper. Arrange mini-schnitzels with rice and vegetables. Garnish if necessary