Pork schnitzel "Asian"

Ingredients for 2 servings:

• 2 pork schnitzels, approx. 150 g each
• some flour
• 200 g watermelon(s), the green inner rind
• 100 g onion(s), peeled
• 100 g bell pepper(s), yellow
• ½ tsp Thai curry powder
• ½ tsp cumin, freshly ground
• 15 g ginger, freshly grated
• ¼ tsp Pul Biber
• n. B. Vegetable broth, approx. 120 g
• 2 tsp soy sauce, light
• 2 dashes fish sauce
• salt and pepper
• Rapeseed oil for frying
• some cornstarch to bind

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

also works with chicken or turkey schnitzel

Remove the hard outer skin from the light inner skin with a vegetable peeler. Cut the inner skin into slightly larger cubes. Place in a saucepan and just cover with vegetable stock. Simmer gently for about 15-18 minutes, until almost cooked. Drain and reserve the stock. Finely dice the onion and bell pepper. Sauté the onion and bell pepper cubes in a little oil. Sauté the curry powder, cumin powder, grated ginger, and chili spice for a while. Then deglaze with 120g vegetable stock. Bring to a boil, thicken with a little cornstarch, and season with soy sauce, fish sauce, salt, and pepper. Finally, add the melon peel cubes and heat through. Pound the schnitzel, season lightly, and flour it. Fry in a pan with a little oil. Place the schnitzel on a plate and cover with the vegetable sauce. Jasmine rice goes well with this. Tip: see also https://www.chefkoch.de/rezepte/4120291651311836/Wassermelonenschale-als-Gemuese-eingeweckt.html