John Myers
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Wiener Schnitzel from Pork with Curry Cauliflower
The perfect wiener schnitzel from pork with curry cauliflower recipe with a picture and simple step-by-step instructions.
Wiener schnitzel from pork:
- 2 Wiener schnitzel from pork, seasoned, breaded, par-fried and deep-frozen
- 6 tbsp Sunflower oil
Curry cauliflower:
- 1 Cauliflower approx. 1100 g / cleaned and divided into florets approx. 900 g
- 1 tsp Salt
- 1 tbsp Mild curry powder
Serve:
- 2 Stalk Maggi cabbage or parsley for garnish
Wiener schnitzel from pork:
- Fry the pork Wiener Schnitzel in a pan with sunflower oil (6 tbsp) on both sides for 3 – 4 minutes without defrosting until golden-brown.
Curry cauliflower:
- Clean the cauliflower, cut into florets, wash and cook in water with salt (1 teaspoon) and mild curry powder (1 tbsp) for about 12 minutes and drain through a kitchen sieve.
Serve:
- Viennese schnitzel from pork and curry cauliflower, drizzled with the roast fat and garnished with Maggi cabbage, serve.
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