Schnitzel in onion and tomato sauce
easy
45 mins
45 mins
Ingredients
- 800 g baby potatoes
- 4 (à 100 g) Pork escalope
- 1 TABLESPOON Flour
- 200 g Onions
- 200 g Tomatoes
- 750 g Broccoli
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Sugar
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few squirts of lemon juice
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Lemon and parsley
Directions
- 1
Wash the potatoes and cook for 15-20 minutes. Then rinse with cold water and peel. In the meantime, beat the schnitzel a little flatter and turn them slightly in flour. Peel onions and cut into slices. Clean and wash the tomatoes, also cut into fine slices.
- 2
Clean and wash the broccoli and cut into small florets. Shortly before serving, cook for 5-7 minutes in boiling salted water, seasoned with a little nutmeg. Melt the fat, dissolve the sugar in it. Fry potatoes at low heat for about 5 minutes. Heat oil in a large pan. Fry the escalopes on each side for 1-2 minutes over high heat. Season with salt, pepper and lemon juice. Fry the onions in the frying fat over high heat for 2 minutes and add the tomatoes. Deglaze with broth and cook for 3 minutes on high heat.
- 3
Fry the escalopes on each side for 1-2 minutes over high heat. Season with salt, pepper and lemon juice. Fry the onions in the frying fat over high heat for 2 minutes and add the tomatoes. Deglaze with broth and cook for 3 minutes on high heat. Season to taste with salt and pepper. Serve everything garnished with lemon and parsley
Nutrition Facts
400 kcal
40 g
12 g
30 g
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