Pork schnitzels with bell pepper

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A simple yet delicious lunch or dinner for two with whole meat and bell peppers as a side dish. Cooking consistently, but in one pan. If time permits, season the pork with spices one hour before frying and leave to marinate on the refrigerator shelf. To make the dish stand out in bright colors and turn out to be the most appetizing, choose thick-walled varieties of bell peppers: juicy, fleshy and firm.

Ingredients:

Pork schnitzel - 500 g

Bulgarian pepper - 1 pc.

Vegetable oil - 40 ml

Salt, black pepper - to taste

Greens - for serving

Step by step recipe:

Step 1 - To cook pork with bell pepper at home, take the foods listed. The oil is lean, refined so as not to smoke, possibly soaked in garlic, herbs, or cayenne pepper. If necessary, cut the meat into thin and large schnitzels. Such workpieces are quickly fried even without pre-beating. Cut off unnecessary fat, tough connective tissue.

Step 2 - We wash the meat layers under cold water and be sure to dry them on paper or by spreading them out on a board. We fry extremely dry meat without moisture on the surface. After drying with a towel, sprinkle with salt and ground black or other hot pepper. Rub in the spices on both sides. Let me remind you that you can stand it for about an hour in the cold.

Step 3 - Preheat a spacious pan, pour in the vegetable oil and after about half a minute, spread the spiced pork. Fry until golden brown from the bottom at high temperature. Turn over, reduce heating, install the lid and bring it to readiness (about 10 minutes). For now, transfer the fried schnitzels to a plate. We immediately return the pan to the stove, do not let the remaining oil and the released meat juice cool.

Step 4 - Next, throw in the long bars of bell pepper. Before that, remove the seeds plus soft partitions. Oil and fry the vegetable slices until lightly charred (5-7 minutes).

Step 5 - Move the oiled pepper to the side, place the fried meat next to it. Remove from heat and leave under the lid for 5 minutes, heating the pork.

Serve hot or warm pork with bell pepper, with a branch of fresh herbs, lecho-type pickles.

Bon Appetit!

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