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🍽️ Peanut Schnitzel with Rice and Carrots

715 kcal · 30 min · 4 servings

Ingredients

• basmati rice 300 g
• salt pinch
• carrots 7 pcs.
• onions, red 1 pc.
• ginger, fresh 5 g
• cilantro, fresh 15 g
• organic limes 2 pcs.
• oil 6 tbsp
• pepper, black ground pinch
• coconut milk 400 ml
• ham schnitzel from the top round of pork 4 pcs.
• peanuts, roasted and salted 100 g
• cornflakes 50 g
• breadcrumbs 100 g
• wheat flour, type 405 100 g
• eggs 4 pcs.

Instructions

1. 1. Bring 700 milliliters of salted water to a boil in a pot.
2. 2. Add the rice to the boiling water.
3. 3. Reduce the heat to low.
4. 4. Simmer the rice covered for about 15 minutes.
5. 5. Stir the rice occasionally.
6. 6. Peel the carrots.
7. 7. Slice the carrots diagonally into thin rounds.
8. 8. Halve the onions and peel them.
9. 9. Dice the onions finely.
10. 10. Peel the ginger.
11. 11. Mince the ginger finely.
12. 12. Wash the cilantro thoroughly.
13. 13. Remove the thick stems from the cilantro.
14. 14. Roughly chop the cilantro leaves.
15. 15. Halve one lime.
16. 16. Squeeze the juice from the lime.
17. 17. Cut the second lime into quarters.
18. 18. Heat 2 tablespoons of oil in a pan over high heat.
19. 19. Fry the carrots together with the onions and ginger for about 4 minutes.
20. 20. Season the vegetables with salt and pepper.
21. 21. Add the lime juice.
22. 22. Deglaze the pan with coconut milk.
23. 23. Bring the sauce to a brief boil.
24. 24. Taste the sauce and adjust seasoning if needed.
25. 25. Keep the carrot coconut vegetable mixture warm.
26. 26. Mix the warm vegetables with the cilantro.
27. 27. Rinse the schnitzels.
28. 28. Pat the schnitzels dry.
29. 29. Halve the schnitzels crosswise.
30. 30. Lightly pound the schnitzels flat.
31. 31. Chop the peanuts coarsely.
32. 32. Crumble the cornflakes.
33. 33. Mix the cornflakes with the peanuts and breadcrumbs in a shallow bowl.
34. 34. Place the flour on a second plate.
35. 35. Whisk the eggs on a third plate.
36. 36. Season the schnitzels with salt.
37. 37. Coat the schnitzels in the flour first.
38. 38. Dip the schnitzels into the egg.
39. 39. Roll the schnitzels thoroughly in the peanut breadcrumb mixture.
40. 40. Press the coating lightly onto the schnitzels.
41. 41. Heat 4 tablespoons of oil in a pan over medium heat.
42. 42. Fry the schnitzels on all sides for about 5 minutes until golden brown.
43. 43. Plate the rice.
44. 44. Place the peanut schnitzels on top of the rice.
45. 45. Add the carrot coconut vegetable mixture.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 715
• Protein: 32 g · Fett/Fat: 38 g · Carbs: 56 g