Schnitzel with Balkan cap

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 red pepper (about 200 g)
  • 2 medium-sized onions
  • 125 g Double cream cream cheese
  • 1 TEASPOON Sweet peppers
  • 7-10 Tbsp Pepper
  • 75 g Gypsy sauce
  • 75 g grated Emmental cheese
  • 15 g Breadcrumbs
  • 3 TABLESPOONS Olive oil
  • 200 g Long grain rice
  • 7-10 Tbsp Salt
  • 1 TEASPOON Vegetable broth (instant)
  • 125 g Ajwar mild
  • 150 g frozen peas
  • 1/2 bunch Chives
  • 300 g Cucumber
  • 250 g large radishes
  • 2 TABLESPOONS Lemon juice
  • 1 TEASPOON Sugar
  • 7-10 Tbsp Pepper
  • 150 g creamy milk yoghurt
  • 4 thick pork cutlets (at least about 200 g each)
  • 15 g clarified butter
  • 1/2 bunch Parsley

Directions

  1. 1

    Halve, clean, wash and very finely dice the peppers. Peel and finely dice the onions. Mix cream cheese, paprika powder, some pepper and gypsy sauce. Stir in the paprika cubes, about 1/4 of the onions, cheese and breadcrumbs.

  2. 2

    Heat 2 tablespoons of oil in a saucepan. Fry about 2/3 of the remaining onions in it. Add rice, steam briefly and deglaze with 400 ml water. Stir in 3/4 tsp salt, stock and aiwar. Add frozen peas, bring to the boil, cover and let it swell at low heat for about 20 minutes.

  3. 3

    Wash the chives, shake dry and cut into fine rolls. Wash the cucumber and dab dry. Radish, clean, wash and drain. Slice cucumber and radishes into thin slices.

  4. 4

    Mix the remaining onions, lemon juice, sugar, a little salt and pepper. Stir in 1 tablespoon of oil and yoghurt. Fold in radishes, cucumber and chives, except for a little bit for garnishing.

  5. 5

    Wash the schnitzel and dab dry. Heat clarified butter in a large pan. Sauté the escalopes in it while turning them and season with salt and pepper. Put the schnitzels on the fat pan of the oven and spread the paprika-cheese mixture on top.

  6. 6

    Gratinate under the preheated oven grill (240 °C) for 4-5 minutes.

  7. 7

    Wash the parsley, shake dry and pluck the leaves. Roughly chop the parsley. Arrange the rice on 4 plates with the help of a dessert ring (approx. 5 cm Ø) and sprinkle with parsley.

  8. 8

    Add the schnitzel au gratin. Season salad with salt and pepper, sprinkle with chives and add.

Nutrition Facts

KCAL
810 kcal
CARBS
66 g
FATS
33 g
PROTEINS
63 g