Rice-Schnitzel-Pan

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring 100 ml water and a little salt to the boil. Add rice and let it swell covered over low heat for about 20 minutes. In the meantime, wash the cutlets, dab dry and cut into cubes. Clean, wash and pat dry the zucchini and spring onions. Cut spring onions into rings, zucchini into slices. Peel garlic and press it through a garlic press.

2. 2

   Heat oil in a pan and fry the meat in it. Add zucchini, spring onions and garlic, fry briefly and season with salt, pepper and paprika. Deglaze with broth and stew covered for about 3 minutes. Wash rosemary and thyme, dab dry and chop. Drain rice if necessary and put it into the escalope pan, season again and serve sprinkled with herbs

3. 3

   Approx. 1680 kJ/ 400 kcal. E: 37 g/ F: 10 g/ KH: 42 g