Parsley cutlets with blue cheese sauce and carrot spaghetti

Name: Parsley cutlets with blue cheese sauce and carrot spaghetti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Butter or margarine; 6 TABLESPOONS Flour; 250 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Blue cheese (e.g. Saint Agur); 1/2 bunch Parsley; 4 Pork cutlet (approx. 120 g each); 80 g Breadcrumbs; 2 Eggs (size M); 300 g Carrots; 400 g Spaghetti; 100 g clarified butter

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Butter or margarine
6 TABLESPOONS Flour
250 ml Vegetable broth
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Blue cheese (e.g. Saint Agur)
1/2 bunch Parsley
4 Pork cutlet (approx. 120 g each)
80 g Breadcrumbs
2 Eggs (size M)
300 g Carrots
400 g Spaghetti
100 g clarified butter

Directions

1
Melt the fat in a pot. Stir in 2 tablespoons of flour and sauté briefly. Add stock and milk while stirring. Bring to the boil, boil for about 5 minutes and season with salt and pepper. Crumble cheese, add and melt while stirring.
2
Keep the sauce warm.
3
Wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Season cutlets with salt and pepper and cut them into thirds. Mix breadcrumbs and parsley.
4
Whisk the eggs in a deep dish. Turn the cutlets first in the remaining flour, then in the egg and finally in breadcrumbs.
5
Peel the carrots and cut into long strips with a julienne slicer. Cook the pasta in boiling salted water according to the instructions on the packet. Add carrots about 1 minute before the end of cooking time. Cook to the end and drain.
6
In the meantime heat clarified butter in 2 pans and fry the escalopes for about 5 minutes while turning. Arrange noodles, sauce and schnitzel and garnish with parsley.