Paprika-Schnitzel with rice

Name: Paprika-Schnitzel with rice
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 30 g parboiled long grain rice; 7-10 Tbsp Salt; 250 g red and yellow pepper; 1 (100 g) Pork escalope; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 2-3 stem(s) Thyme; 1 TEASPOON Tomato paste; 50 ml Vegetable broth (instant); 1 collar Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

30 g parboiled long grain rice
7-10 Tbsp Salt
250 g red and yellow pepper
1 (100 g) Pork escalope
1 TEASPOON Oil
7-10 Tbsp Pepper
2-3 stem(s) Thyme
1 TEASPOON Tomato paste
50 ml Vegetable broth (instant)
1 collar Parsley

Directions

1
Cook the rice in salted water for about 20 minutes. Quarter the peppers, remove seeds, wash, dab dry and cut into strips. Wash cutlets and pat dry. Heat oil in a pan.
2
Fry the escalopes on both sides for about 3 minutes. Season with salt and pepper and keep warm. Put paprika in the pan and steam for 2-3 minutes. Chop thyme finely, except for a little to garnish.
3
Add tomato paste and thyme to the pepper. Add the vegetable stock and cook for another 3 minutes. Season with salt and pepper. Wash parsley, dab dry and chop finely. Drain the rice and mix with the parsley.
4
Arrange schnitzel with paprika and rice. Garnish with thyme.