John Myers
Contents
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Ingredients
- 1 Red Onion
- 1 Red pepper
- 1 small Zucchini fresh
- 1 small Eggplant fresh
- 4 tbsp Rapeseed oil
- 1 tsp Tomato paste
- 1 Can Tomatoes
- Salt and pepper
- Sugar
- 2 tsp Herbs de Provence
- 3 Stems Parsley
- 360 g Naturally fried pork schnitzel
Instructions
- Roughly dice the onion. Clean and remove the pepper. Clean the zucchini and aubergine. Chop the vegetables about the same size. Fry the onions in 3 tablespoons of rapeseed oil in a large saucepan. Stir in the tomato paste and add the tomatoes. Rinse the can with 100 ml of water, go with the vegetables Season with salt and pepper, 1 pinch of sugar and 1 teaspoon of herbs from Provence. Bring to the boil, reduce the heat and reduce to a low heat for 20 minutes.
- Pluck the parsley from the stems and cut finely. Cut the schnitzel into 3 pieces each, season with 1 teaspoon of herbs and pepper on both sides.
- Heat 1 tablespoons of oil in a non-stick pan. Fry the schnitzel in it over high heat for about 2 minutes on both sides, season with salt. Spread the schnitzel on the ratatouille vegetables and let sit for 5 minutes. Arrange on a plate, sprinkle with the parsley Serve with a baguette.
Nutrition
Serving: 100gCalories: 303kcalCarbohydrates: 0.4gProtein: 19.2gFat: 25.2g
