Mexican schnitzels with piquant tomato sauce

Recipe from: 10/16/1997 12:00:00 AM
tomato

Ingredients 10
Servings 4
Time 10 mins

Ingredients

  • 4
    pork schnitzels
  • 15
    ml
    paprika
  • 15
    ml
    brown onion soup powder
  • 3
    ml
    garlic salt
  • 3
    ml
    mixed dried herbs
  • 1
    ml
    peri-peri powder
  • 20
    ml
    oil
  • 410
    g
    Mexican-style chopped tomatoes
  • 10
    ml
    apple cider vinegar
  • salt and freshly ground black pepper
 

Method

15 mins
 
Pat the schnitzels dry with paper towelling.
Mix the paprika, onion soup powder, garlic salt, herbs and peri-peri powder in a plastic bag.
Place the schnitzels inside, shaking until covered.
Heat the oil in a pan and fry the schnitzels on both sides until done.
Drain on paper towelling and transfer to a warmed serving platter.
Keep warm in the warming drawer.
Place the tomatoes, vinegar and salt and pepper in the same pan and heat for 5 minutes while stirring continuously.
Serve the schnitzels with the sauce, baked or mashed potatoes and greens.
 

Read more on: pork  |  shallow-fry
 

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