Pork escalope with paprika sauce

Name: Pork escalope with paprika sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 red, yellow and green peppers (about 600 g); 1 collar (approx. 200 g) Spring onions; 160 g Long grain rice; 7-10 Tbsp Salt; 1/3 Pot of fresh marjoram; 4 (approx. 500 g) small pork schnitzels; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 l Vegetable broth (instant); 3 TABLESPOONS Tomato paste; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 red, yellow and green peppers (about 600 g)
1 collar (approx. 200 g) Spring onions
160 g Long grain rice
7-10 Tbsp Salt
1/3 Pot of fresh marjoram
4 (approx. 500 g) small pork schnitzels
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 l Vegetable broth (instant)
3 TABLESPOONS Tomato paste
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and drain the peppers and spring onions. Cut the bell peppers into strips and the spring onions into thick rings. Put rice in 350 ml boiling salted water, cover and let it swell for about 20 minutes at low heat.
2
Wash the marjoram, dab dry and chop, except for something to garnish. Wash the meat and dab dry. Heat the oil in a coated pan and fry the escalopes for about 4 minutes, turning them over.
3
Season with salt, pepper and sweet paprika, wrap in aluminium foil and leave to rest. Add the paprika and spring onions to the hot frying fat, fry briefly and deglaze with stock. Add marjoram, cover and stew for 6-8 minutes.
4
Stir the tomato paste into the stew stock, bring to the boil again and season to taste with salt and pepper. Arrange schnitzel with paprika sauce and rice on plates. Serve sprinkled with marjoram and garnished.