Mexican schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 2 eggs
• e.g. breadcrumbs or breadcrumbs
• ½ cup cream
• 1 can of corn
• 1 tbsp crème fraîche
• 4 slices pineapple from the can, unsweetened
• 3 bell peppers, green and yellow
• 2 tsp peppercorns, green
• 1 pinch of salt (large pinch)
• some pepper
• some paprika powder
• 1 tbsp curry powder
• 4 cups Basmati
• some oil (sunflower oil)
• some margarine
• possibly water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

breaded pork schnitzel with a Mexican curry sauce

Cut the peppers into medium-sized strips and place them in a large pot in which you have heated sunflower oil. Add a generous pinch of salt and a little pepper to the peppers (if you like it hotter, you can add more pepper). Sauté for about 5 minutes. Then add a good amount of curry powder, but not too much—the rest will be added later. Drain the corn in a sieve. Cut the pineapple into bite-sized pieces. Don’t discard the juice; you’ll need it later. When the peppers have been cooking for about 5 minutes, add the pineapple, corn, and green peppercorns. Season with more curry powder and add a little paprika. Sauté everything gently for another 4-5 minutes, stirring frequently. After this time, add a splash of pineapple juice and simmer gently for another 3 minutes. Now add half to a whole cup of cream (depending on taste). Season the sauce again with salt, pepper, and curry powder. Add a little water if necessary. Season the schnitzels with salt and pepper as usual, dip them in the egg, and coat them in breadcrumbs or breadcrumbs. A little tip: Add a dash of cream to the egg and don’t use flour when coating them. I always use no flour, but if you can’t do without, you can, of course. Fry the breaded schnitzels in a pan with margarine. Another little tip: When the schnitzels are in the pan, place a little margarine on the raw side so that when you turn them over, they will crisp up nicely in that spot. Take a medium-sized pot, fill it with water, and add a generous pinch of salt. When the water boils, add the rice for 4 people. Approximately 1 teacup per serving. When serving, it’s best to pour the sauce not only over the rice, but also over the schnitzel.