Engadine cream escalope

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots and leeks and cut into fine strips. Peel and finely chop the onion. Wash the cutlets and dab dry. Put flour, egg and breadcrumbs in a deep plate.

2. 2

   Whisk the egg and season with salt and pepper. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Heat the oil in a large pan and fry the escalopes briefly on each side until golden brown.

3. 3

   Remove from the pan. Heat 15 g of fat in the pan and fry the onion in it until transparent. Deglaze with wine and reduce by half. Add cream, season with salt and pepper and bring to the boil again.

4. 4

   Place the escalopes in the sauce, cover and simmer at low heat for about 20 minutes. Wash the tomato, dab dry, cut in half and remove seeds. Cut tomato halves into cubes. Wash parsley, dab dry and chop, except for a little bit for garnishing.

5. 5

   Cook the pasta in plenty of boiling salted water for about 5 minutes. Drain. Heat 20 g fat in the pasta pot and steam the vegetable strips for about 2 minutes. Season with salt and pepper. Add the noodles and mix with the buttered vegetables.

6. 6

   Heat the rest of the fat in a small pot, sauté the tomatoes and parsley briefly. Put the vegetable noodles on a large plate and arrange the cream cutlets with the sauce on top. Add the diced tomatoes and serve garnished with parsley.

Nutrition Facts

KCAL
920 kcal

CARBS
66 g

FATS
49 g

PROTEINS
43 g