Mexican Schnitzel Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
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
Print Recipe
Pin Recipe Instructions
- Peel the garlic and onions, finely slice the onions and finely chop the garlic. Halve the peppers, remove the stems, remove the seeds, remove the white partitions, wash the pods and cut into strips. Peel the chilli, cut in half, core, wash and cut into fine cubes. Clean the celery, pull off the hard outer threads. Wash the sticks and cut them into slices.
- Heat the oil, sauté the garlic and onions in it. Add paprika, chilli, celery, corn, beans, broth or stock and ketchup to the onions. Season with salt, pepper and chili powder and mix well.
- Layer the schnitzel in a large roaster, distribute the vegetables on the meat and sprinkle with cheese. Let the schnitzel rest for at least 3 hours.
- Put the roasting pan in the oven, middle rail with top / bottom heat: preheated, at around 180 ° C, with hot air: not preheated, at around 160 ° C.
- Baking time approx. 90 minutes.
- Rinse the parsley, pat dry, pluck the leaves from the stems and cut into small pieces. Sprinkle the parsley over the schnitzel pan before serving.
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