Schnitzel bag on vegetable rice

Name: Schnitzel bag on vegetable rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Long grain rice; 1 collar Parsley; 1 medium onion; 4 Pork cutlet (approx. 150 g each); 4 discs (approx. 80 g) cooked ham; 2 TABLESPOONS Oil; 450 g frozen peas & carrots; 1 TABLESPOON Tomato paste; 1-2 TABLESPOONS Butter; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Long grain rice
1 collar Parsley
1 medium onion
4 Pork cutlet (approx. 150 g each)
4 discs (approx. 80 g) cooked ham
2 TABLESPOONS Oil
450 g frozen peas & carrots
1 TABLESPOON Tomato paste
1-2 TABLESPOONS Butter
7-10 Tbsp wooden skewers

Directions

1
Boil up just under ½ l salted water. Preheat oven: electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2. Cover rice and simmer in salted water for about 15 minutes. Wash and chop parsley.
2
Peel and chop the onion. Wash cutlets and season with salt and pepper. Put ham double on the escalopes. Sprinkle with half of the parsley, fold over and pin.
3
Heat the oil in a pan and fry the escalopes in it for about 3 minutes on each side until crispy. Place on a baking tray and continue to fry in the oven for approx. 8 minutes. Add the vegetables to the rice without defrosting, cook for about 5 minutes.
4
For the sauce, sauté the onion in the frying fat, sauté the tomato paste, add 200 ml water, simmer for 2 minutes, season. Mix vegetable rice with butter and the rest of the parsley. Arrange everything.