Pork cutlet \"Gypsy style\" with wild rice and colorful paprika vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions. Clean, wash and chop the peppers. Clean, wash and roughly dice the tomatoes

2. 2

   Crumble cornflakes coarsely. Mix cornflakes and breadcrumbs. Mix flour, salt and pepper. Whisk the eggs. Wash meat and dab dry

3. 3

   Prepare rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a casserole, fry the onions and peppers in it while turning. Season with salt, pepper, sugar and paprika. Add the tomatoes and braise for about 5 minutes. Deglaze with chunky tomatoes, bring to the boil and simmer at medium heat for about 5 minutes

4. 4

   In the meantime, turn the meat first in flour, then in egg and finally in cornflakes breadcrumbs. Heat 4 tablespoons of oil in a very large frying pan and fry the meat on each side over a low to medium heat for about 3 minutes.

5. 5

   Wash parsley, shake dry, put some leaves aside for garnishing, cut the rest of the parsley finely. Arrange meat, paprika vegetables and rice on plates. Sprinkle with parsley and garnish. Add the rest of the rice in a small bowl

Nutrition Facts

KCAL
780 kcal

CARBS
92 g

FATS
23 g

PROTEINS
53 g