Paprika-Schnitzel with rice

Name: Paprika-Schnitzel with rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 1/2 (à 100 g) red and yellow pepper; 1 (40 g) Onion; 1 tsp (5 g) Oil; 6 TABLESPOONS liquid vegetable broth (instant); 1 (100 g) Pork escalope; 7-10 Tbsp Pepper; some stem(s) Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
1/2 (à 100 g) red and yellow pepper
1 (40 g) Onion
1 tsp (5 g) Oil
6 TABLESPOONS liquid vegetable broth (instant)
1 (100 g) Pork escalope
7-10 Tbsp Pepper
some stem(s) Chives

Directions

1
Cook the rice in plenty of boiling salted water for 20 minutes. Quarter the peppers, remove seeds, wash and cut into fine cubes. Peel and chop the onion. Heat 1/2 teaspoon of oil in a coated pan, fry the diced onion and peppers.
2
Deglaze the vegetables with the vegetable stock and cook for 5 minutes at medium heat. Drain the vegetables, collecting the vegetable water. Add 1 tablespoon of paprika cubes to the vegetable water and puree finely. Pass the sauce through a sieve and add to the rest of the vegetables.
3
Keep warm. Rinse cutlets and dab dry. Heat 1/2 teaspoon of oil in a pan. Fry the escalopes in it on both sides for 2 minutes each. Drain the rice. Wash the chives and cut into fine rolls.
4
Remove cutlets from the pan, season with salt and pepper and arrange on a plate with rice and vegetables.