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Pork Schnitzel with Steamed Vegetables

By chef Jan Tomanec

Schnitzel served with light steamed vegetables. A more balanced version of a traditional dish.

24 min
Medium

10 min prep · 14 min cook

Pork Schnitzel with Steamed Vegetables
729 kcal · per serving
Protein 50g Carbs 50g Fat 34g
Ingredients

What you will need

8 items · serves 1
  • Pork chop 1 pcs
  • Broccoli 0.25 pcs
  • Carrot 0.5 pcs
  • Green Peas 50 g
  • Bread Roll 1 pcs
  • Eggs 1 pcs
  • Plain Flour 30 g
  • Butter 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

11 steps · 14 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍽️✨

  2. Slice the carrots. Peel the carrots and cut them into thinner pieces.

  3. Prepare the broccoli. Separate the broccoli into smaller florets and remove the tough parts of the stem.

  4. Prepare the breadcrumbs. Blend the roll finely into fine breadcrumbs.

  5. Prepare the meat. Pound the pork slices into thinner cutlets and season with salt and pepper.

  6. Coat the meat. Coat the meat successively in flour, beaten egg, and breadcrumbs.

  7. Fry the meat. Fry the schnitzels in a pan in a sufficient amount of oil over medium heat for about 3-4 minutes on each side until golden brown.

  8. Boil the vegetables. Boil the carrots and broccoli in boiling salted water for about 3 minutes so they stay slightly crisp.

  9. Add the peas. Add the peas and cook for about 1 minute more, then drain the vegetables.

  10. Mix with butter. Add butter to the hot vegetables and stir until melted.

  11. Serve. Serve 🍽️✨

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