Schnitzel with Balkan cap

Name: Schnitzel with Balkan cap
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 red pepper (about 200 g); 2 medium-sized onions; 125 g Double cream cream cheese; 1 TEASPOON Sweet peppers; 7-10 Tbsp Pepper; 75 g Gypsy sauce; 75 g grated Emmental cheese; 15 g Breadcrumbs; 3 TABLESPOONS Olive oil; 200 g Long grain rice; 7-10 Tbsp Salt; 1 TEASPOON Vegetable broth (instant); 125 g Ajwar mild; 150 g frozen peas; 1/2 bunch Chives; 300 g Cucumber; 250 g large radishes; 2 TABLESPOONS Lemon juice; 1 TEASPOON Sugar; 7-10 Tbsp Pepper; 150 g creamy milk yoghurt; 4 thick pork cutlets (at least about 200 g each); 15 g clarified butter; 1/2 bunch Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 red pepper (about 200 g)
2 medium-sized onions
125 g Double cream cream cheese
1 TEASPOON Sweet peppers
7-10 Tbsp Pepper
75 g Gypsy sauce
75 g grated Emmental cheese
15 g Breadcrumbs
3 TABLESPOONS Olive oil
200 g Long grain rice
7-10 Tbsp Salt
1 TEASPOON Vegetable broth (instant)
125 g Ajwar mild
150 g frozen peas
1/2 bunch Chives
300 g Cucumber
250 g large radishes
2 TABLESPOONS Lemon juice
1 TEASPOON Sugar
7-10 Tbsp Pepper
150 g creamy milk yoghurt
4 thick pork cutlets (at least about 200 g each)
15 g clarified butter
1/2 bunch Parsley

Directions

1
Halve, clean, wash and very finely dice the peppers. Peel and finely dice the onions. Mix cream cheese, paprika powder, some pepper and gypsy sauce. Stir in the paprika cubes, about 1/4 of the onions, cheese and breadcrumbs.
2
Heat 2 tablespoons of oil in a saucepan. Fry about 2/3 of the remaining onions in it. Add rice, steam briefly and deglaze with 400 ml water. Stir in 3/4 tsp salt, stock and aiwar. Add frozen peas, bring to the boil, cover and let it swell at low heat for about 20 minutes.
3
Wash the chives, shake dry and cut into fine rolls. Wash the cucumber and dab dry. Radish, clean, wash and drain. Slice cucumber and radishes into thin slices.
4
Mix the remaining onions, lemon juice, sugar, a little salt and pepper. Stir in 1 tablespoon of oil and yoghurt. Fold in radishes, cucumber and chives, except for a little bit for garnishing.
5
Wash the schnitzel and dab dry. Heat clarified butter in a large pan. Sauté the escalopes in it while turning them and season with salt and pepper. Put the schnitzels on the fat pan of the oven and spread the paprika-cheese mixture on top.
6
Gratinate under the preheated oven grill (240 °C) for 4-5 minutes.
7
Wash the parsley, shake dry and pluck the leaves. Roughly chop the parsley. Arrange the rice on 4 plates with the help of a dessert ring (approx. 5 cm Ø) and sprinkle with parsley.
8
Add the schnitzel au gratin. Season salad with salt and pepper, sprinkle with chives and add.