70 min. total time
Ingredients for 4 portions
| 8 | Pieces | Pork schnitzel (100g each) |
| 4 | Tbsp | Tarragon mustard |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 1 | Piece | Onion |
| 4 | Tbsp | Sunflower oil |
| 500 | ml | Water |
| 1 | Piece | Stock cube |
| 1 | Tbsp | Flour |
| 1 | Cup | Basmati rice |
| 2 | Cups | Water |
| 1 | Tsp | Salt |
Preparation
- Pound the schnitzel, season with salt and pepper, and spread mustard on both sides. Peel and finely dice the onion.
- Heat 2 tbsp oil in a pan and fry the schnitzel. Remove from the pan, add 2 tbsp oil, and sauté the prepared onion.
- Return the fried schnitzel to the pan, pour in the water, add the soup cube, and let the schnitzel simmer for 40-60 minutes.
- In the meantime, bring 2 cups of water with 1 tsp salt to a boil. Add the basmati rice, reduce heat to low, and simmer for 20 minutes until tender.
- Before serving, blend the sauce with an immersion blender and mix in 1 tbsp flour. Adjust seasoning.
Nutrition score
293
13,58 g
5,76 g
38,68 g
70 min. total time | 10 min. preparation time | 60 min. cook & rest time
