Description
Zartes Schnitzel in goldener Kruste, geschmort mit knackigem Gemüse, süßem Mais und feurigen Chilis. Bunte Paprika und würzige Zwiebeln sorgen für intensive Aromen und eine herrlich saftige, bunte Pfanne.
Ingredients
Scale
- 4 cloves garlic
- 5 onions
- 2 red bell peppers
- 2 yellow bell peppers
- 2 red chili peppers
- 5 stalks celery
- 4 tablespoons olive oil
- 1 can corn (285 g)
- 1 can kidney beans (250 g)
- 250 ml vegetable broth or stock
- 750 g tomato ketchup
- Salt and freshly ground pepper
- Chili powder
- 12 pork schnitzels (about 120 g each)
- 200 g Edam cheese, grated
- 1 bunch parsley
Instructions
- Prepare all vegetables: Peel the garlic cloves and onions. Slice the onions into thin rings or slices. Finely chop the garlic. Cut the red and yellow bell peppers in half, remove the stems, seeds, and white membranes. Wash the peppers thoroughly and slice them into strips. Remove the stems from the red chili peppers, cut them in half lengthwise, remove the seeds, wash them, and finely dice the flesh. Clean the celery stalks by pulling off any tough outer strings, then wash and slice them into thin rounds.
- In a large, deep skillet or roasting pan, heat the olive oil over medium heat. Add the chopped garlic and sliced onions and sauté gently until they become soft and translucent, stirring occasionally to prevent burning.
- Add the prepared bell peppers, diced chili peppers, and sliced celery to the pan with the onions and garlic. Stir-fry for a few minutes until the vegetables begin to soften.
- Drain the canned corn and kidney beans. Add the corn, kidney beans, vegetable broth or stock, and tomato ketchup to the vegetable mixture in the pan. Stir everything well to combine. Season generously with salt, freshly ground pepper, and chili powder to taste, mixing thoroughly to ensure even seasoning.
- Take a large roasting pan or casserole dish. Lay the pork schnitzels evenly in the bottom of the pan, slightly overlapping if necessary. Pour the prepared vegetable and sauce mixture evenly over the schnitzels, spreading it so all the meat is covered.
- Sprinkle the grated Edam cheese evenly over the top of the vegetable and schnitzel mixture, ensuring even coverage so the cheese will melt and form a golden layer during baking.
- Cover the dish and allow the assembled schnitzel pan to rest in the refrigerator for at least 3 hours. This resting time allows the flavors to meld and the schnitzels to absorb some of the delicious sauce.
- Preheat your oven. If using top and bottom heat (Ober-/Unterhitze), preheat to 180°C (356°F). If using a convection oven (Heißluft), set it to 160°C (320°F) without preheating.
- Once rested, place the roasting pan on the middle rack of the oven. Bake the schnitzel pan for approximately 90 minutes, or until the meat is tender, the sauce is bubbling, and the cheese is golden brown.
- While the schnitzel pan is baking, wash the parsley thoroughly and pat it dry with a paper towel. Pluck the leaves from the stems and finely chop the leaves.
- When the schnitzel pan is ready, remove it from the oven and let it rest for a few minutes. Just before serving, sprinkle the chopped parsley evenly over the top to add color and fresh flavor.
- Serve the Mexikanische Schnitzelpfanne hot, directly from the pan, making sure each portion includes plenty of tender schnitzel, vegetables, and cheesy sauce. Enjoy it with rice, potatoes, or crusty bread if desired.
Notes
For extra flavor, you can marinate the schnitzels in a bit of lime juice and chili powder before assembling the dish. Adjust the amount of chili powder and fresh chilis to your preferred heat level. This dish can be prepared a day in advance and baked just before serving, making it ideal for parties or family gatherings. Serve with a side of rice, potatoes, or a fresh salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
