Schnitzel with paprika rub and sweet potato puree

Name: Schnitzel with paprika rub and sweet potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Coriander seeds; 1-2 TABLESPOONS Pimentón de la Vera (smoked paprika powder); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 4 Pork cutlet (approx. 180 g each); 1 kg Sweet potatoes; 1 green pepper; 1 Onion; 2 Garlic cloves; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Vegetable corn; 6 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 150 ml Milk; 50 g Butter; 2 TABLESPOONS Sunflower seeds; 1 large freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Coriander seeds
1-2 TABLESPOONS Pimentón de la Vera (smoked paprika powder)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
4 Pork cutlet (approx. 180 g each)
1 kg Sweet potatoes
1 green pepper
1 Onion
2 Garlic cloves
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Vegetable corn
6 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
150 ml Milk
50 g Butter
2 TABLESPOONS Sunflower seeds
1 large freezer bag

Directions

1
Finely crush coriander in a mortar or put it in a freezer bag and crush it with a dough roller. Mix in pimentón and 1 teaspoon salt. Wash the meat, dab dry. Cut each piece crosswise into 3 pieces.
2
Cut open the freezer bag, place the cutlets between them and tap them thinner with a pan bottom. Rub with the prepared spice mix.
3
Peel, wash and chop the potatoes. Cook in boiling salted water for about 15 minutes. Halve, clean, wash and chop the peppers. Peel onion and garlic and dice coarsely. Put beans and corn in a sieve, rinse and drain.
4
Heat 2 tablespoons of oil in a saucepan. Steam onion and garlic for about 5 minutes. After about 3 minutes add paprika and tomato paste. Season with salt and pepper. Add 100 ml water, corn and beans, bring to the boil and simmer for about 3 minutes.
5
Season to taste with 1-2 tsp. sugar, salt and pepper.
6
Heat 2 tablespoons of oil in a large frying pan. Fry 6 escalopes in it for about 2 minutes on each side. Take them out and keep warm in a hot oven (approx. 50 °C). Fry the remaining escalopes in 2 tbsp. oil in the same way.
7
Drain potatoes, add milk and butter, mash potatoes to a coarse puree. Season to taste with salt and nutmeg. Roast the seeds in a small pan while turning. Arrange everything. Sprinkle seeds over it.