Onion-Pepper-Schnitzel

Name: Onion-Pepper-Schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g French beans; 7-10 Tbsp Salt; 1 Onion; 1 (approx. 125 g) Pork escalope; 1 Tomato; 2 stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp crushed pepper; 1/2 TEASPOON pickled green pepper; 7-10 Tbsp pink berries; 7-10 Tbsp Thyme; 2 discs Rye baguette

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g French beans
7-10 Tbsp Salt
1 Onion
1 (approx. 125 g) Pork escalope
1 Tomato
2 stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp crushed pepper
1/2 TEASPOON pickled green pepper
7-10 Tbsp pink berries
7-10 Tbsp Thyme
2 discs Rye baguette

Directions

1
Clean and wash the beans. Cook in boiling salted water for about 15 minutes, then drain. In the meantime peel onion and cut into rings. Wash the cutlets and dab dry. Clean, wash and cut the tomato into slices.
2
Wash the thyme and remove the leaves. Heat oil. Fry the onion rings in the oil until golden brown, turning them over and taking them out. Fry the escalopes in hot oil for 2 minutes. Season with salt and pepper and turn. Put onions on the cutlet, pickled pepper and, if desired, some lightly crushed pink berries on top. Fry for about 6 minutes. Add tomatoes, beans and thyme to the pan and fry for about 5 minutes. Garnish with thyme.
3
Season with salt and pepper and turn. Put onions on the cutlet, pickled pepper and, if desired, some lightly crushed pink berries on top. Fry for about 6 minutes. Add tomatoes, beans and thyme to the pan and fry for about 5 minutes. Garnish with thyme. Tastes good with rye baguette