Schnitzel with garlic vegetables 'cream'

Name: schnitzel with garlic vegetables 'cream'
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g leeks; 6 sweet sour pickles pot a 340 g; 4 cloves garlic; 2 teaspoons paprika; 2 bags raw vegetables a 150 g; 1 cup sour cream sour cream, 125 g; 3 tablespoons sunflower oil; 1 dish wienerschnitzels approx. 400 g; 2 cans kidney beans a 400 g

A tasty recipe. The main course contains the following ingredients: meat, leeks, sweet-sour pickles (pot a 340 g), garlic, paprika, raw vegetables (a 150 g), sour cream (sour cream, 125 g), sunflower oil, Wiener schnitzels (approx. 400 g) and kidney beans (a 400 g).

Ingredients

Directions

Wash leek and cut into very narrow rings.
Pickle chopping coarsely.
Garlic peel and finely chop.
Combine gherkin, half garlic, 1/2 tsp.
Of paprika, 1/2 tsp salt, 1/2 sachet of raw vegetables and sour cream.
If necessary, add some sweet acid moisture from pickles.
Heat oil in a large frying pan and fry Wienerels on both sides in approx.
8 min.
Brown and cooked.
Heat 1 tbsp oil in deep pan, cook for 5 min.
Add remaining garlic and 1 1/2 tsp.
Of paprika powder and fry for 1 min.
Pouring and adding beans.
Stir in raw vegetables and stir until warm on low heat.
Season with salt and pepper.
Spread the beans on 4 plates, lay the schnitzels next to them and add garlic-vegetables 'cream'..