Schnitzel with creamed vegetables and rice

Name: Schnitzel with creamed vegetables and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (480 g) Frozen creamed vegetables "peas and carrots; 4 Minute pork cutlet (approx. 150 g each); 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125–150 g Cornflakes; 1 TABLESPOON + 4 msp dried parsley; 3 TABLESPOONS Flour; 3 TABLESPOONS Oil; 2 packs (250 g each) Express long grain rice

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (480 g) Frozen creamed vegetables "peas and carrots
4 Minute pork cutlet (approx. 150 g each)
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
125–150 g Cornflakes
1 TABLESPOON + 4 msp dried parsley
3 TABLESPOONS Flour
3 TABLESPOONS Oil
2 packs (250 g each) Express long grain rice

Directions

1
Place the vegetables in a pot (approx. 20 cm Ø) with 1-2 tablespoons of water. Heat in an open pot at medium heat until the sauce starts to boil. Simmer for 6-8 minutes, stirring several times
2
Meanwhile wash the escalopes, dab dry and cut in half. Season eggs with salt and pepper and beat. Crush the cornflakes a little bit with your hands, mix in 1 tbsp. parsley and place on a plate. Turn the cutlets first in flour, then in egg and press both sides of the cornflakes
3
Heat the oil in a large frying pan. Fry the escalopes in it at medium heat while turning for about 5 minutes until golden brown. Prepare the rice according to the instructions on the packet. Arrange rice, vegetables and schnitzel on plates and sprinkle rice with 1 pinch of parsley