Cutlets with student oat and rice

Name: cutlets with student oat and rice
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 4 unbroken pork schnitzel; 1 onion; 150 gram Mixed nuts; 1 tablespoon flour; 1 teaspoon curry powder; 350 milliliters Meat bouillon; 350 gram frozen pea; 250 milliliters full yogurt; 1 bunch flat leaf parsley; 1 bunch fresh coriander

Ingredients

2 tablespoon peanut oil
2 tablespoon sunflower oil
4 unbroken pork schnitzel
1 onion
150 gram Mixed nuts
1 tablespoon flour

1 teaspoon curry powder
350 milliliters Meat bouillon
350 gram frozen pea
250 milliliters full yogurt
1 bunch flat leaf parsley
1 bunch fresh coriander

Directions

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.