Schnitzel skewers with tomato rice

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the escalope skewers, mix oregano, paprika and 4 tablespoons of oil. Dab meat dry, cut into cubes and mix with the seasoning oil. Marinate for about 30 minutes.

2. 2

   For the tomato rice, peel and finely dice the onions. Heat 1 tablespoon of oil in a saucepan. Fry the onions until transparent. Fry the rice briefly. Stir in tomato paste and sweat it on. Add 600 ml water and stir in broth.

3. 3

   Bring to the boil and simmer covered over a low heat for about 20 minutes.

4. 4

   Put meat on skewers and season with salt and pepper. Heat a large pan without fat. Fry the skewers all around for about 10 minutes.

5. 5

   Add the frozen peas to the rice about 5 minutes before the end of the cooking time and cook along with the rice. Season to taste with salt and pepper. Peel, wash and finely grate the carrot. Wash and chop parsley. Mix both with the coleslaw.

6. 6

   Dress everything.

Nutrition Facts

KCAL
670 kcal

CARBS
65 g

FATS
21 g

PROTEINS
50 g