Grilled pork nitzel with curry fried flower cabbage
Cooking Time30 m
Ingredients9
DifficultyEasy
Grilled schnitzel of pork with curry roasted cauliflower is quick to cook. The bloom cabbage you fry in a pan on the grill and spice Indian with curry and cumin. Serve the pork shnitzel with the cauliflower, naa bread and matyogurt flavored with mango chutney. Fast as Indian take away!
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Steered
Ingredients
4 servings
- Step: 1700 g flower
- Step: 21 pc purjolök
- Step: 31 pc green apple
- Step: 43 msk olive oil
- Step: 52 tsk curry
- Step: 61 tsk cummin
- Step: 7flingsal lime
- Step: 8black pepper
- Step: 9600 g the pork zel
Instructions
- Step: 1Cut and cut the cabbage in bouquets. Ansa, rinse and shred the purjolöken roughly. Divide, core out and cut the apple into thin divides.
- Step: 2Stoke the cauliflower and purjo slowly in the olive oil in a cast iron pan about 5 minutes (preferably on the grill). Add curry and cumin and fry another minute. Taste with salt and pepper. Turn the apples down.
- Step: 3Grill the schnitzeln on a really hot grill gallery, about 2 minutes on each side. Spice with salt and pepper.
- Step: 4Serve the schnitzeln with cauliflower, salad, grilled naan bread and preferably cooking yogurt tasted with mango chutney.
Näring
| Calories | 475kcal |
|---|---|
| Carbohydrates | 29.9g |
| Fat | 20.6g |
| Protein | 38.5g |
| Serving Size | 4serving |
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