Schnitzel nuggets with gypsy sauce

Name: Schnitzel nuggets with gypsy sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 400 g Pork escalope; 2 Eggs; 6 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Flour; 100 g frozen peas; 1 Onion; 1 Garlic clove; 1 yellow pepper; 250 g Tomatoes; 5 TABLESPOONS Oil; 400 ml Vegetable broth (instant); 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
400 g Pork escalope
2 Eggs
6 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Flour
100 g frozen peas
1 Onion
1 Garlic clove
1 yellow pepper
250 g Tomatoes
5 TABLESPOONS Oil
400 ml Vegetable broth (instant)
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp Parsley

Directions

1
Put rice in boiling salted water. Leave to soak for about 20 minutes. In the meantime, wash the cutlets, dab them dry and cut them into portions. Whisk eggs. Season breadcrumbs with salt, pepper and paprika.
2
Turn escalopes one after the other in flour, egg and breadcrumbs. For the sauce, thaw peas, peel onion and garlic, dice finely. Clean, wash and chop the peppers. Wash, clean and chop the tomatoes. Heat 1 tablespoon of oil. Fry garlic, onion and tomatoes in it. Season with salt and pepper. Add paprika, deglaze with broth and boil down over high heat for about 10 minutes. In the meantime heat 4 tablespoons of oil. Fry the meat for about 8 minutes while turning.
3
Season with salt and pepper. Add paprika, deglaze with broth and boil down over high heat for about 10 minutes. In the meantime heat 4 tablespoons of oil. Fry the meat for about 8 minutes while turning. Stir peas into the sauce. Season to taste with salt, pepper and Tabasco. Serve schnitzel nuggets and gypsy sauce garnished with parsley