Schnitzel and paprika vegetables

Name: Schnitzel and paprika vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red, yellow and green peppers; 2 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 Rosemary stalk; 1/4 l Tomato juice; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Rosemary

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red, yellow and green peppers
2 Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 Rosemary stalk
1/4 l Tomato juice
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Sweet peppers
7-10 Tbsp Rosemary

Directions

1
Clean, wash and cut the peppers into pieces. Peel and slice the onions. Heat 1 tablespoon of oil. Fry the vegetables for about 5 minutes, turning them over. Pluck rosemary needles from the branch and chop them.
2
Season vegetables with salt, cayenne pepper and chopped rosemary. Deglaze with tomato juice and boil down over high heat for about 5 minutes. Wash cutlets and pat dry. Fry in the remaining hot oil on each side for about 2 minutes.
3
Season with salt and paprika. Serve cutlets and vegetables garnished with rosemary.