John Myers
Pan-fried Vegetables with Shredded Meat
The perfect pan-fried vegetables with shredded meat recipe with a picture and simple step-by-step instructions.
- 2 Turkey schnitzel
- 1 small Aubergine
- 1 small Zucchini
- 1 yellow and 1 red pepper each
- 1 small Red chilli pepper
- 1 Clove of garlic
- 1 tbsp Olive oil
- 100 ml Vegetable broth
- 1 tbsp Herbs of Provence, dried
- Salt pepper
- 2 tsp Food starch
- Cut the turkey schnitzel into fine strips.
- Wash and clean the aubergine and zucchini and cut into large pieces. Wash and clean the peppers and cut into fine strips. Wash cherry tomatoes, pat dry and cut in half, set aside. Halve the chilli, wash, clean and finely dice. Peel the onion and garlic, finely dice the garlic, halve the onion and cut into fine rings.
- Heat 1tbsp clarified butter in a pan and fry the meat in it, turning it several times, salt, remove and set aside.
- 1 Add tablespoon of olive oil to the frying fat, heat it and sauté the onion and garlic in it. Add the prepared vegetables, except for the tomatoes, and sauté, turning several times. Deglaze with 100 ml vegetable stock and simmer for about 5-8 minutes with the lid on. Add the prepared tomatoes and season with salt, pepper and herbs from Provence. Mix the cornstarch with a little water and use it to thicken the sauce.
- Arrange the vegetable pan on plates and serve.
- Flatbread or rice tastes good with it.
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