Cutlets with student oat and rice

Heat the oil and fry the schnitzel strips in 3-4 minutes until golden brown.

Fry the onion briefly. Remove the meat and onion from the pan.

Roast the student oat shortly in the shortening. Sprinkle with the flour and curry and fry for 2-3 minutes. Extinguish with the broth and bring to the boil.

Add the peas and the meat. Cook gently for 3-4 minutes and stir regularly.

Stir in the yogurt and heat without cooking.

Season with salt and pepper. Sprinkle with the coriander.

Delicious with white rice or Turkish bread.