Schnitzel plain with carrot and pea vegetables

Ingredients for 4 servings:

• 4 pork schnitzels (150 g each)
• Spice mix (meat seasoning)
• some flour
• some sunflower oil
• 425 g carrot(s) and peas from the jar
• 200 ml vegetable stock
• some salt and pepper
• Herbs of Provence
• 1 pinch of chili powder
• 250 g rice
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Rinse the schnitzels, pat dry, and lightly pound them if necessary. Then rub them with meat seasoning. Drain the carrots and peas in a sieve. Pour the flour into a shallow container and toss the schnitzels in it. Heat the oil in a pan and fry the schnitzels on both sides for about 10 minutes. Heat the vegetable stock in a saucepan. Add the carrots and peas to the vegetable stock and season with salt, pepper, herbs, and chili powder. Simmer the vegetables for about 15 minutes. Meanwhile, cook the rice in salted water until al dente. Arrange the schnitzels, vegetables, and rice on plates and serve.