Ingredients for 4 people:
400 g red peppers (Turkish, long and mini peppers)
1 jar ( 330 g) corn cobs (190 g tr.)
1 can (425 g) kidney beans (240 g tr.)
1 -2 cloves of garlic
2 tomatoes
2 tablespoons oil
salt
ground pepper
dried chili to taste
150 g ajvar (paprika preparation)
250 ml vegetable broth (instant)
2-3 small bay leaves
4 pork cutlets (120 g each)
75 g seasoned potato chips (e.g.: wasabi or tortilla chips)
1 egg
1 tsp. cornstarch
Also:
approx. 500 ml oil for frying
Preparation:
1. Clean and wash peppers, cut long peppers into wide rings. Rinse and drain the baby corn and kidney beans. Peel garlic, press through a press. Clean tomatoes, wash, cut into very small cubes.
2. Heat 2 tablespoons of oil. Sauté peppers in it vigorously. Season with salt, pepper, chili and garlic. Deglaze with Aivar and broth. Add bay leaf, tomatoes, baby corn and kidney beans, cook for 8-10 minutes.
3. In the meantime, wash cutlets, pat dry, flatten slightly. Crush chips. Mix egg and cornstarch until smooth, season with salt and pepper. Turn cutlets briefly in the mixed egg. Fry in heated oil for approx. 3 minutes. Immediately spread the crushed chips on top, press down and serve with the vegetables.
Preparation time approx. 30 minutes
Nutritional values per person approx.:
Calories: 423
joules: 1773
Protein: 35,0 g
Fat: 22,9 g
Carbohydrates: 19.1 g
(FoodCentrale by ddp images)
