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| Estimated Times |
Preparation time: 15
Cooking time: 15
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Ingredients
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servings
| 1.5 | dl | Basmati rice ~123 g |
| 1 | pcs. | Lemon ~100 g |
| 0.25 | pcs. | Cucumber ~75 g |
| 2 | pcs. | Tomato ~250 g |
| 0.5 | pcs. | Cauliflower ~287.5 g |
| 1 | pcs. | Fresh chilli pepper ~45 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pcs. | Pork schnitzel ~300 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 5 | g | Chives |
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Directions
Cook the rice according to the instructions on the packet.
Cut 2 wedges of lemon. Squeeze 2 tbsp of lemon juice from the rest of the lemon.
Chilli salsa
Finely dice the cucumber and tomatoes and divide the cauliflower into tiny florets. Remove the stalk, seeds and pith from the chilli and chop finely. Mix the cucumber, tomato, cauliflower, chilli, olive oil and 1 tbsp lemon juice together in a bowl. Add salt to taste.
Pat the pork schnitzels dry with kitchen roll. Season with salt and pepper. Heat the oil in a frying pan. Fry the lemon wedges for approx. 1 min. on each side. Remove the lemon wedges from the pan. Quickly brown the pork schnitzels over high heat. Reduce the heat to medium and fry them for 1½-2 mins. on each side until just cooked through.
Flavour the rice with finely chopped chives, lemon juice, salt and pepper.
Tip
Cook a couple of corn on the cob to serve with the dish. Sprinkle 1-2 tbsp freshly grated parmesan over each schnitzel just before they are done.
Nutritional data
607 Kcal Per Serving
F: 19 g, P: 43 g, C: 68 g, DF: 7 g
1,214 Kcal (100 Kcal/100 g)
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