Schnitzel in pepper sauce

Name: Schnitzel in pepper sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 1 Shallot or small onion; 1/2 small organic lemon; 200 g Broccoli; 1/2 TEASPOON Vegetable broth; 1 (125 g) Pork escalope; 1 tsp (approx. 5 g) Oil; 7-10 Tbsp coarse black pepper; 2 stem(s) Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
1 Shallot or small onion
1/2 small organic lemon
200 g Broccoli
1/2 TEASPOON Vegetable broth
1 (125 g) Pork escalope
1 tsp (approx. 5 g) Oil
7-10 Tbsp coarse black pepper
2 stem(s) Parsley

Directions

1
Put the rice in about 1/8 l boiling salted water. Simmer covered at low heat for about 20 minutes. Peel shallot and cut into strips. Wash the lemon, grate dry and grate some of the peel.
2
Squeeze the lemon.
3
Clean, wash and cut broccoli into small florets. Peel thick stems and cut into small pieces. Steam for about 5 minutes in 1/8 l boiling water covered with broth.
4
Dab the schnitzel dry and tap a little flatter. Cut into 2-3 pieces. Heat oil in a small coated pan. Fry the schnitzel for 3-4 minutes. Season with salt and pepper.
5
Drain the broccoli, catching the broth. Take out the cutlets. Sauté shallot in frying fat. Deglaze with 5 tbsp. stock and 1-2 tbsp. lemon juice, bring to the boil. Season to taste with salt and coarse pepper.
6
Wash the parsley, cut into strips and fold into the rice. Arrange everything and garnish with lemon peel.