Zucchini-Schnitzel-Pan with Feta

Name: Zucchini-Schnitzel-Pan with Feta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Pork escalope; 1 Vegetable Onion; 3 TABLESPOONS Oil; 7-10 Tbsp ground cumin; 300 g Courgette; 1 Garlic clove; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp salt, pepper; 1⁄2 Federation flat leaf parsley; 200 g Feta

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

If's gotta go fast, this 25-minute schnitzel pan with delicious feta topping is our first choice.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Pork escalope
1 Vegetable Onion
3 TABLESPOONS Oil
7-10 Tbsp ground cumin
300 g Courgette
1 Garlic clove
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp salt, pepper
1⁄2 Federation flat leaf parsley
200 g Feta

Directions

1
Wash the meat, dab dry and cut into strips. Peel and quarter the onion and cut into strips. Mix both with 2 tbsp. oil and 1 tsp. cumin. Heat a pan without fat. Fry the meat for 2-3 minutes.
2
Clean, wash and chop the zucchini. Peel and chop the garlic. Remove the meat, heat 1 tbsp. oil in a frying pan. Fry zucchini and garlic in it. Add tomatoes, bring to the boil. Season with salt and pepper, simmer for 2-3 minutes.
3
Wash and chop the parsley. Crumble feta. Heat meat in the sauce. Sprinkle with parsley and feta. Serve with pita bread and tzatziki.