Schnitzel with tuna-bean salad

Name: Schnitzel with tuna-bean salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Spring onions; 1 red pepper; 1 red onion; 2 can(s) (425 ml) white giant bean kernels; 1 tin(s) (180 g) Tuna in Lake; 4 TABLESPOONS Olive oil; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 4 Pork cutlet (approx. 160 g each)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Spring onions
1 red pepper
1 red onion
2 can(s) (425 ml) white giant bean kernels
1 tin(s) (180 g) Tuna in Lake
4 TABLESPOONS Olive oil
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
4 Pork cutlet (approx. 160 g each)

Directions

1
Clean and wash spring onions and cut them diagonally into rings. Peppers clean, wash and cut into cubes. Peel and halve the onion and cut into thin slices. Put the beans in a sieve, rinse and drain well. Drain the tuna in a sieve and pull them apart slightly
2
Mix the spring onions, peppers, onions, beans and tuna. Season vinegar with salt and pepper. Fold in olive oil. Wash the meat and dab dry. Heat oil in a pan. Season meat with salt and pepper and fry for about 6 minutes, turning. Serve schnitzel with salad