Pepper cutlet with green beans and roast potatoes

Name: Pepper cutlet with green beans and roast potatoes
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Potatoes; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g green beans; 1 (approx. 175 g) Schnitzel; 7-10 Tbsp colourful pepper; 2 discs Bacon (à approx. 10 g); 100 ml clear broth (instant); 1-2 TEASPOONS dark sauce thickener; 7-10 Tbsp a tomato rose and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Potatoes
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g green beans
1 (approx. 175 g) Schnitzel
7-10 Tbsp colourful pepper
2 discs Bacon (à approx. 10 g)
100 ml clear broth (instant)
1-2 TEASPOONS dark sauce thickener
7-10 Tbsp a tomato rose and parsley

Directions

1
Peel, wash and quarter the potatoes. Heat the oil in a pan and fry the potatoes in it at medium heat for about 15 minutes. Season with salt and pepper. Meanwhile clean and wash the beans and cook them in boiling salted water for 6-8 minutes.
2
Drain well on a sieve. Wash the meat and dab dry. Remove potatoes from the pan and keep warm. Fry the meat in cooking fat at medium heat for 3-4 minutes on each side. Season with salt and coloured pepper.
3
Meanwhile, wrap the beans with bacon, possibly pin them with wooden skewers and add them to the meat 2-3 minutes before the end of the roasting time and fry them as well. Remove meat and bean packets from the pan and keep warm.
4
Deglaze frying fat with stock and bring to the boil. Add sauce thickener while stirring, bring to the boil again and season to taste with salt and pepper. Arrange schnitzel, sauce, roast potatoes and bean packets on a plate and serve, if desired, garnished with a tomato rose and parsley.