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🍽️ Crispy Schnitzel with Colorful Vegetable Medley

685 kcal · 30 min · 4 servings

Ingredients

• 4 thin veal schnitzels
• 2 tbsp flour
• 4 tbsp butter
• Lemons (juice)
• 4 tomatoes
• Bell peppers (1 yellow & 1 green each)
• 1 pack thick beans (frozen)
• 80 g black olives
• 2 tbsp butter
• Salt
• Pepper
• 1 jar Ajvar

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into eight equal wedges.
2. 2. Cut the peppers in half, remove the core and seeds, and rinse the shells.
3. 3. Cut the washed peppers into coarse cubes.
4. 4. Prepare the green beans according to the instructions on the package.
5. 5. Heat some butter in a large frying pan.
6. 6. Add the pepper cubes to the hot butter and sauté them briefly.
7. 7. Stir the beans into the vegetables.
8. 8. Season the mixture with salt and black pepper to taste.
9. 9. Wash the meat and pat it completely dry with kitchen paper.
10. 10. Salt and pepper the meat on both sides.
11. 11. Coat the meat pieces in flour on all sides until fully covered.
12. 12. Heat fresh butter in a separate frying pan.
13. 13. Fry the meat for about three minutes on each side until golden brown.
14. 14. Remove the cooked meat from the pan and set it aside.
15. 15. Pour lemon juice into the hot pan where the meat was.
16. 16. Let the sauce boil briefly to deglaze the pan and lift the browned bits from the bottom.
17. 17. Place the schnitzel on a plate and add the vegetables.
18. 18. Serve the dish with ajvar (a roasted pepper vegetable paste) as a topping.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 28 g