Schnitzel in spicy tomato sauce

Name: Schnitzel in spicy tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green beans; 1 medium onion; 1 Garlic clove; 1 sprig of rosemary; 1 TABLESPOON butter/margarine; 4 Veal or pork cutlet (approx. 150 g each); 2 TABLESPOONS Flour for turning; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Tomato paste; 100 ml White wine; 1 knife tip clear soup

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green beans
1 medium onion
1 Garlic clove
1 sprig of rosemary
1 TABLESPOON butter/margarine
4 Veal or pork cutlet (approx. 150 g each)
2 TABLESPOONS Flour for turning
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Tomato paste
100 ml White wine
1 knife tip clear soup

Directions

1
Clean and wash the beans. Peel and finely dice the onion and garlic. Wash and chop rosemary
2
Heat the fat in a saucepan. Sauté half of the onion in it until transparent. Add the beans and about 7 tbsp. water. Bring to the boil, cover and cook for 18-20 minutes
3
Wash the escalopes if necessary, dab dry and tap flat. Turn in flour. Fry in hot oil for 1-2 minutes on each side. Season with salt and pepper. Take out
4
Sauté the garlic and the rest of the onion in the frying fat. Stir in tomato paste and sweat briefly. Stir in wine, 1/4 l water, stock and rosemary and bring to the boil. Simmer for about 2 minutes. Arrange everything. Serve with croquettes
5
Drink: cool white wine