Mexican Schnitzel Pan

Summary

Ingredients

• 4 cloves garlic
• 5 onion (s)
• 2 red pepper (s)
• 2 bell peppers, yellow
• 2 chilli pepper (s), red
• 5 stalks celery
• 4 tablespoon oil (olive oil)
• 1 can corn, (285 g)
• 1 can kidney beans, (250 g)
• 250 ml vegetable stock or stock
• 750 g tomato ketchup
• Salt and pepper, freshly ground
• Chilli powder
• 12 pork schnitzel (approx. 0 g each)
• 200 g cheese (rated Edam cheese)
• 1 bunch parsley

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Instructions

1. Finely chop 4 cloves garlic and thinly slice 5 onions. Remove stems, seeds, and white partitions from 2 red peppers and 2 yellow bell peppers, rinse, and cut into strips. Remove stems and seeds from 2 red chilli peppers, rinse, and cut into small cubes. Clean 5 celery stalks by removing outer threads, rinse, and slice.
2. Heat 4 tablespoons olive oil in a large pan over medium heat. Add garlic and onions, sauté for 2–3 minutes until softened.
3. Add peppers, chilli, celery, 1 can corn, 1 can kidney beans, 250 ml vegetable stock, and 750g tomato ketchup. Season with salt, pepper, and chilli powder to taste. Simmer for 5 minutes, stirring well.
4. Arrange 12 pork schnitzel in a large baking dish. Pour the vegetable mixture over the meat and sprinkle with 200g grated Edam cheese.
5. Cover with foil and refrigerate for at least 3 hours to keep raw pork cold.
6. Preheat oven to 180°C (356°F) with top/bottom heat. Bake for about 90 minutes until pork reaches an internal temperature of 63°C (145°F).
7. Rinse 1 bunch parsley, pat dry, pluck leaves from stems, and chop finely. Sprinkle over schnitzel before serving.