Stuffed schnitzel with vegetable rice

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Approx. 5 minutes before the end of the cooking time, add frozen vegetables and cook at the same time. Wash parsley, shake dry. Pluck and chop the leaves, except for a little to garnish. Peel and finely chop the onion

2. 2

   Wash the meat, dab dry, lay flat on a work surface and season with salt and pepper. Fold the ham slices together, place them on one half of each meat slice, sprinkle some parsley on each, fold them over and fix them with wooden skewers

3. 3

   Heat the oil in a pan. Fry the stuffed schnitzels for 3-4 minutes while turning them over until brown. Place the cutlets on a baking tray and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 6-7 minutes.

4. 4

   Sauté diced onions in hot frying fat, stir in tomato paste and fry for 1-2 minutes. Deglaze with stock, simmer for 2-3 minutes. Mix starch with a little water, thicken the simmering stock slightly, season with salt, pepper and sugar

5. 5

   Drain the vegetable rice, put it back into the pot with butter and the rest of the parsley, toss it and season with pepper. Arrange vegetable rice, meat and sauce on plates, garnish with parsley

Nutrition Facts

KCAL
540 kcal

CARBS
55 g

FATS
15 g

PROTEINS
47 g