Schnitzel on curry vegetables

Name: Schnitzel on curry vegetables
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Pork cutlet (approx. 150 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Mung bean sprouts (glass); 1/2 red pepper; 1/2 (approx. 75 g) Fennel Tuber; 1 TABLESPOON Oil; 1/2 TEASPOON Curry Powder; 1 TEASPOON Sambal Oelek; 1 TEASPOON Peanut Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Pork cutlet (approx. 150 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Mung bean sprouts (glass)
1/2 red pepper
1/2 (approx. 75 g) Fennel Tuber
1 TABLESPOON Oil
1/2 TEASPOON Curry Powder
1 TEASPOON Sambal Oelek
1 TEASPOON Peanut Butter
7-10 Tbsp Aluminium foil

Directions

1
Beat the schnitzel flat, season with salt and pepper. Drain the sprouts in a sieve. Clean and wash the peppers and cut them into fine strips. Clean, wash and cut the fennel into strips
2
Heat oil in a coated frying pan, fry escalopes on both sides, remove, wrap in aluminium foil and keep warm
3
Fry the bell peppers and fennel for about 3 minutes, turning them in the frying oil and season with curry. Add sprouts and fry for approx. 2 minutes. Add 100 ml water. Stir in Sambal Oelek and peanut butter. Arrange vegetables on the schnitzel