Pork schnitzel with Mexican vegetables

Ingredients for 4 servings:

• 4 pork schnitzels, each 200 g
• some salt and pepper
• 75 g breakfast bacon
• 2 tbsp oil
• 3 bell peppers, colored
• 1 class can/n kidney beans (425 ml)
• 250 ml vegetable stock
• 1 small can of corn (325 ml)
• some cayenne pepper
• 1 vegetable onion(s)
• 1 tbsp flour
• e.g. oil for frying
• n. B. Cheese (Swiss pan cheese barbecue)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the schnitzels with pepper and salt and fry in heated oil for about 5-6 minutes on both sides, then keep warm. Finely dice the bacon and fry in the same heated oil. Trim and dice the bell peppers, and add them. Simmer with the vegetable stock for about 5 minutes. Add the kidney beans and corn to the vegetables and season with cayenne pepper if desired. Peel the onion, slice into rings, and coat in flour. Fry in plenty of hot oil until golden brown, then remove and season with salt. Top the schnitzels with Swiss barbecue pan cheese, if desired, and arrange on plates with the vegetables. Serve immediately. Serve with authentic Bavarian pretzels as a side dish.