Schnitzel with pan vegetables


For 2 servings
  • 0.5 tsp fennel seeds
  • 1 clove of garlic
  • 1 shallot
  • 1 zucchini, (300 g)
  • 200 g cherry tomatoes
  • 100 g mozzarella
  • 2 tablespoons oil
  • 2 pork cutlets, (à 180 g; room temperature)
  • Salt pepper
  • 200 ml carrot juice
  • 130 g couscous
  • 1 tsp butter
  • 3 stalks of basil



Working time: 30 min.

nutritional value

Per serving 745 kcal
Carbohydrates: 56 g
Protein: 60 g
Fat: 28 g


  • Simple
  • Roughly crush 1⁄2 tsp fennel seeds in a mortar. Cut 1 clove of garlic and 1 shallot into thin slices. Wash 1 zucchini (300 g), quarter lengthways and cut into 1 cm cubes. Clean and halve 200 g cherry tomatoes. Drain 100 g of mozzarella in a sieve.

  • Heat 2 tablespoons of oil in a large ovenproof pan. Season 2 pork cutlets (à 180 g; room temperature) on both sides with salt and pepper and briefly fry in the hot oil on each side until golden brown. Take the schnitzel out of the pan.

  • Braise shallots and garlic in the same pan until they are glassy in hot oil. Add zucchini and fry. Put the tomatoes and fennel in the pan and fry briefly. Season with salt and pepper.

  • Boil 200 ml of carrot juice and 1 pinch of salt in a saucepan. Add 130 g of couscous and cover and let it steep for 5 minutes. Stir in 1 tsp butter and season with salt and pepper.

  • Pluck mozzarella into pieces. Put the schnitzel in the pan and top with mozzarella. Gratinate the schnitzel in the oven under the preheated oven grill on the top rail for 3-5 minutes. Pluck the leaves from 3 stems of basil, cut them roughly and sprinkle them over the schnitzel. Serve the schnitzel immediately with the couscous.

Avocado and orange salad with salmon
Tabbouleh with smoked salmon