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Paprika Schnitzel with California Prunes


Preparation
40
minutes
Servings
4
persons
Nutrition
377
calories

Ingredients

4 pork cutlets (150 g per piece)
1 red, green and yellow bell pepper
150 g Sunsweet Prunes
4 green onions
4 tbsp olive oil
16-20 small sage leaves
Salt, pepper
Chilli powder

Instructions

  1. Quarter bell peppers, remove seeds, rinse and cut into strips. Clean green onions, rinse and cut into 4-5 cm pieces (halve thicker onions lengthwise again).
  2. Heat 2 tbsp of olive oil on a large pan. Pat dry pork cutlets and fry on both sides. Add sage leaves. Season meat with salt and pepper and place in an ovenproof dish. Deglaze drippings with a dash of water and add to the meat. Cook in a preheated oven at 120 °C (Gas: 1-2, Convection: 100° Grad) for about 15 minutes.
  3. Heat remaining olive oil in a pan and sauté the peppers in it. Add green onions and prunes and cook, turning occasionally for about 6-8 minutes. Season with salt, pepper and chilli powder.
  4. Arrange the cutlets and peppers on a plate and serve with mashed or boiled potatoes.

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