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Ingredients (4 servings)
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600 g Schweinsschnitzel
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500 g Zucchini
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400 g Kohlsprossen
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150 g Frischkäse
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1 Stk. Zitrone
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Öl
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Salz, Pfeffer
Preparation
- Trim and halve the Brussels sprouts and parboil them in lightly salted water for about 8 minutes, then drain. Wash the zucchini and cut into bite-sized cubes.
- Pat the pork schnitzels dry, season with salt and pepper, and sear them in a large pan with some oil for 3 to 4 minutes on each side, then remove and keep warm.
- In the remaining pan drippings, sauté the parboiled Brussels sprouts and zucchini cubes for about 5 to 7 minutes until lightly browned.
- Add the cream cheese, a splash of water, and some freshly squeezed lemon juice to the vegetables, stir well, and season with salt and pepper. Serve together with the pork schnitzels.
