John Myers
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Wiener Schnitzel from Pork with Stir-fried Vegetables
The perfect wiener schnitzel from pork with stir-fried vegetables recipe with a picture and simple step-by-step instructions.
Wiener schnitzel from pork:
- 2 Wiener schnitzel from pork à 110 g frozen
- 6 tbsp Sunflower oil
Wok vegetables: (For 3 people!)
- 300 g Potatoes
- 1 tsp Salt
- 2 Red bell pepper approx. 300 g
- 2 Carrots approx. 100 g
- 2 Onions approx. 100 g
- 100 g Spring onions
- 1 piece Leek approx. 50 g
- 1 Red chilli pepper
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 2 tbsp Sunflower oil
- 400 ml Vegetable broth (2 teaspoons instant)
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 strong Urisen Colorful pepper from the mill
- 1 tbsp Tapioca starch
To serve:
- Parsley stalks for garnish
Wiener schnitzel from pork: *)
- Fry the frozen schnitzel in a pan with hot sunflower oil (6 tbsp) for about 4 – 6 minutes on both sides until golden brown. Keep moving / shaking the pan. *) For the expected critics: Of course I am also able to prepare a real Wiener Schnitzel. However, depending on the situation and time, it is also possible to fall back on a finished product, which in my opinion has very good quality,
Wok vegetables:
- Peel and wash the potatoes, cut into small pieces, cook in salted water (1 teaspoon salt) for about 10 minutes and drain. Clean and wash the peppers and cut into small diamonds. Peel the carrots, cut in half lengthways and cut diagonally into slices. Peel the onions, cut in half lengthways, cut into slices and put them apart in wedges. Clean and wash the spring onions and cut diagonally into pieces. Clean and wash the leek, halve lengthways and cut into strips. Peat / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and garlic cloves. Heat sunflower oil (2 tbsp) in a wok and add the vegetables one after the other (onion wedges + chilli pod cubes + garlic clove cubes + ginger cubes, carrot slices, spring onion pieces + leek strips and potato pieces) and fry / stir-fry. Deglaze / pour in the vegetable stock (400 ml) and season with mild curry powder (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / cook for about 10 minutes with the lid closed. Finally, thicken with the tapioca starch (1 tbsp) mixed in a little cold water,
Serve:
- Wiener schnitzel from pork garnished with stir-fried vegetables and parsley, serve.
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