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🍽️ Spiced Schnitzel with Green Beans and Fresh Tomato-Pepper Salsa

365 kcal · 30 min · 4 servings

Ingredients

• Pork shoulder schnitzel 600 g
• Rose pepper 1 tsp
• Chili, ground 0.5 tsp
• Oregano, dried 0.5 tsp
• Pepper, red 2 pcs
• Vine tomatoes 4 pcs
• Shallots 2 pcs
• Parsley, fresh 10 g
• Organic limes 1 pcs
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Green beans 400 g
• Oil 1 tbsp
• Sugar pinch

Instructions

1. 1. Rinse the schnitzels under running water.
2. 2. Dry the schnitzels thoroughly with kitchen paper.
3. 3. Place the schnitzels between two layers of cling film.
4. 4. Pound the schnitzels flat gently with a meat mallet or a pan.
5. 5. Spread paprika powder, chili, and oregano on a plate.
6. 6. Turn the schnitzels in the spice mixture.
7. 7. Press the spices gently onto the schnitzels.
8. 8. Set the seasoned schnitzels aside.
9. 9. Wash the peppers and tomatoes thoroughly.
10. 10. Halve the peppers and remove the stem and seeds.
11. 11. Cut the deseeded peppers into small pieces.
12. 12. Halve the tomatoes and remove the stem area.
13. 13. Dice the tomatoes finely.
14. 14. Halve the shallots and peel them.
15. 15. Dice the shallots finely.
16. 16. Wash the parsley and dry it well.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Cut the parsley leaves into fine strips.
19. 19. Halve the lime.
20. 20. Squeeze the juice from the lime.
21. 21. Put the diced peppers into a bowl.
22. 22. Add the diced tomatoes to the bowl.
23. 23. Add the diced shallots to the bowl.
24. 24. Add the cut parsley leaves to the bowl.
25. 25. Add 2 tablespoons of olive oil to the bowl.
26. 26. Add 2 teaspoons of lime juice to the bowl.
27. 27. Season the mixture with salt and pepper.
28. 28. Mix all ingredients for the salsa well.
29. 29. Bring about 1 liter of salted water to a boil in a pot.
30. 30. Wash the green beans.
31. 31. Trim the ends of the green beans.
32. 32. Put the beans into the boiling water.
33. 33. Cook the beans for about 8 to 10 minutes.
34. 34. Cook the beans until they are al dente.
35. 35. Drain the beans in a sieve.
36. 36. Heat 1 tablespoon of oil in a frying pan.
37. 37. Preheat the pan on medium to high heat.
38. 38. Salt the schnitzels.
39. 39. Fry the schnitzels in the hot oil.
40. 40. Fry the schnitzels for about 2 minutes on each side.
41. 41. Fry the schnitzels until golden brown.
42. 42. Wrap the cooked schnitzels in aluminum foil.
43. 43. Let the schnitzels rest briefly.
44. 44. Reheat the frying pan.
45. 45. Fry the beans in the pan.
46. 46. Fry the beans for about 2 minutes.
47. 47. Season the beans with salt and pepper.
48. 48. Add a pinch of sugar to the beans.
49. 49. Place the seasoned schnitzels on the plates.
50. 50. Add the beans to the schnitzels.
51. 51. Add the tomato-pepper salsa.
52. 52. Plate the dish and serve it.

Nutrition per serving

• kcal: 365
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 14 g