Cheese schnitzel with vegetable ribbon noodles
easy
45 mins
45 mins
Ingredients
- 250 g Carrots
- 1 big red pepper
- 7-10 Tbsp (approx. 250 g)
- 250 g ribbon noodles
- 7-10 Tbsp Salt
- 1 package (300 g) frozen peas
- 4 Pork escalope
- 7-10 Tbsp (à ca. 150 g)
- 50 g grated parmesan-
- 7-10 Tbsp Cheese
- 4 TABLESPOONS Breadcrumbs
- 2 TABLESPOONS Flour
- 1 breaded egg
- 3 TABLESPOONS Oil
- 50 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 1/4 l clear broth (instant)
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 1/2 bunch Lemon balm
- 7-10 Tbsp Lemon
Directions
- 1
Peel carrots. Clean the peppers. Wash vegetables and cut into small cubes
- 2
Cook the pasta in plenty of boiling salted water for about 10 minutes. Cook the carrots, peppers and peas in a little salted water for about 6 minutes, then drain
- 3
Rinse meat and pat dry. Mix the parmesan cheese and breadcrumbs and place on a plate. Put the flour on a second, beaten egg on a third plate
- 4
Turn meat first in flour, then in egg and finally in cheese. Heat the oil in a large pan and fry the escalopes for 4-5 minutes on each side, keep warm
- 5
Heat 30 g fat in a pot. Sweat flour in it. Deglaze with the cream (up to 1 tablespoon) and the broth while stirring. Bring to the boil and cook for about 3 minutes
- 6
Whisk the rest of the cream and egg yolk and add to the sauce. Do not cook any more! Season to taste with salt, pepper, lemon juice and zest. Cut a few leaves of lemon balm into strips and stir into the sauce
- 7
Heat the remaining fat and toss the vegetables in it. Add noodles, fold in and heat up again. Arrange the cheese schnitzel, vegetable noodles and cream sauce on a plate and garnish with lemon wedges and lemon balm
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