Colorful paprika vegetables with pork schnitzel

For 4 people
  • 1 red, yellow and green peppers (approx. 200 g)
  • 1 onion
  • 1 Garlic clove
  • 4 EL Oil
  • 200 ml Vegetable stock (instant)
  • 500 g strained tomatoes
  • 4 stem (s) Parsley
  • Salt
  • pepper
  • 4 (à 150 g) Pork schnitzel
30 minutes
Clean and wash the peppers and cut into diamonds. Peel the onion and garlic. Slice the onion, press the garlic through a garlic press. Heat 2 tablespoons of oil in a pan.
Steam the onion and garlic until translucent. Add paprika and fry over medium heat for about 2 minutes. Deglaze with the stock and tomatoes, bring to the boil and cook for another 3 minutes. Wash the parsley, pat dry and, except for one stalk, pluck the leaves and chop finely.
Season the paprika vegetables with chopped parsley, salt and pepper. Wash the meat and pat dry. Heat the rest of the oil and fry the meat on both sides for 5-6 minutes. Season with salt and pepper.
Arrange the schnitzel and paprika vegetables on a plate and garnish with parsley. Ciabatta tastes good with it.
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 36 g protein
  • 14 g fat
  • 10 g carbohydrates


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