Schnitzel with paprika chutney

Name: Schnitzel with paprika chutney
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Parboiled rice; 7-10 Tbsp Salt; 200 g Sweet pepper (e.g. yellow and red); 1 small onion; 100 g Pork escalope; 1 tsp (5 g) Oil; 7-10 Tbsp Pepper; 1 knife tip Vegetable broth; 1 TABLESPOON Mango chutney or Exotic sauce

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Parboiled rice
7-10 Tbsp Salt
200 g Sweet pepper (e.g. yellow and red)
1 small onion
100 g Pork escalope
1 tsp (5 g) Oil
7-10 Tbsp Pepper
1 knife tip Vegetable broth
1 TABLESPOON Mango chutney or Exotic sauce

Directions

1
Cover the rice in 1/8 l boiling salted water and let it swell at low heat for about 20 minutes
2
Clean and wash the peppers, peel the onion and dice them finely. If necessary, wash the escalopes and pat them dry
3
Heat the oil in a coated pan. Fry the meat for 3-4 minutes on each side. Season with salt and pepper. Take out and keep warm
4
Fry the diced onions and peppers in the frying fat until transparent. Stir in 6-8 tablespoons of water, stock and mango chutney. Bring to the boil and simmer briefly. Season to taste with salt and pepper. Serve with schnitzel and rice