Paprika Schnitzel with California Prunes
Preparation
40
minutes
Servings
4
persons
Nutrition
377
calories
Ingredients
4 pork cutlets (150 g per piece)1 red, green and yellow bell pepper
150 g SUNSWEET Prunes
4 green onions
4 tbsp olive oil
16-20 small sage leaves
Salt, pepper
Chilli powder
Instructions
- Quarter bell peppers, remove seeds, rinse and cut into strips. Clean green onions, rinse and cut into 4-5 cm pieces (halve thicker onions lengthwise again).
- Heat 2 tbsp of olive oil on a large pan. Pat dry pork cutlets and fry on both sides. Add sage leaves. Season meat with salt and pepper and place in an ovenproof dish. Deglaze drippings with a dash of water and add to the meat. Cook in a preheated oven at 120 °C (Gas: 1-2, Convection: 100° Grad) for about 15 minutes.
- Heat remaining olive oil in a pan and sauté the peppers in it. Add green onions and prunes and cook, turning occasionally for about 6-8 minutes. Season with salt, pepper and chilli powder.
- Arrange the cutlets and peppers on a plate and serve with mashed or boiled potatoes.
Recipe Categories
Mains,
