John Myers
Contents
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Ingredients
- 500 g Naturally fried pork schnitzel
- 500 g Spinach leaves
- 800 g Waxy potatoes
- 500 g Diced carrots
- 1 Diced onion
- 2 tsp Vegetable oil
- Salt
- Pepper
- 250 ml Vegetable broth
- 250 g Low fat quark
- 2 tbsp Carbonated mineral water
- 1 Small red chilli pepper
- 1 tsp Chopped parsley
Instructions
- Pat the pork schnitzel dry and cut into strips. Peel the potatoes, carrots and onions and cut into cubes
- Heat the oil in a pan and fry the strips of cutlet in it for approx. 3-5 min. Season with salt and pepper and remove. Cover the potatoes and onion cubes and cook for about 5 minutes. Season with salt and pepper. Add the carrot cubes and cook covered for another 5 minutes
- Add spinach and fry for approx. 5 minutes without the lid. Deglaze with broth and simmer for about 10 minutes. For the topping, stir the quark with mineral water until smooth. Wash, core and finely dice the chilli pepper. Mix the quark with the chilli cubes and parsley and season with salt and pepper.
- Place the schnitzel stripes under the spinach pan and heat briefly in it. Season with salt and pepper and serve with the quartz topping. Have fun cooking and enjoy your meal
Nutrition
Serving: 100gCalories: 79kcalCarbohydrates: 5.9gProtein: 7.4gFat: 2.7g
