Brussels Sprouts – Schnitzel Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g Brussels sprouts
- 500 g pork schnitzel
- 2 tablespoons oil
- 4 stalks oregano
- 2 teaspoons honey
- 5 tablespoon balsamic vinegar
- 0.25 liter ¼ broth, clear
- 2 tablespoon butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Trim and wash the Brussels sprouts and cut the stem of the florets crosswise. Put the Brussels sprouts in a little boiling salted water and cover and simmer for about 10 minutes.
- Pat the meat dry, cut into strips and season with salt. Heat the oil in a large pan and fry the meat in it over high heat for about 4 minutes, then remove from the pan.
- Drain the Brussels sprouts, drain well and fry in the hot frying fat for 3 - 4 minutes. Wash the oregano, put one stalk aside for garnish and pluck the leaves off the other. Drizzle the honey over the Brussels sprouts and caramelize briefly while stirring. Add the vinegar, stock and butter. Add the meat and oregano, bring to the boil and simmer for 1 - 2 minutes while stirring. Season with salt, pepper and nutmeg and serve garnished with oregano.
- Mashed potatoes tastes good with it.
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