Pork cutlets with noodles

Name: Pork cutlets with noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 1 medium onion; 1 Garlic clove; 200 g Carrots; 350 g Mushrooms; 300 g Pork escalope; 160 g Noodles (e.g. ribbon noodles); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 350 ml Vegetable broth (instant); 100 ml Creamy fine for cooking (15 % fat); 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
1 medium onion
1 Garlic clove
200 g Carrots
350 g Mushrooms
300 g Pork escalope
160 g Noodles (e.g. ribbon noodles)
7-10 Tbsp Salt
2 TABLESPOONS Oil
350 ml Vegetable broth (instant)
100 ml Creamy fine for cooking (15 % fat)
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TABLESPOONS Lemon juice
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Thaw peas in a bowl. Peel onion and garlic and dice finely. Peel, wash and slice the carrots. Clean, clean and slice the mushrooms.
2
Wash the meat, dab dry and cut into strips. Cook the pasta in boiling salted water for about 10 minutes. Heat the oil in a pan and fry the meat. Take out. Sauté onion and garlic in frying fat.
3
Add the mushrooms and fry for about 5 minutes. Deglaze with vegetable stock and cream. Add meat, carrots and peas and cook for about 5 minutes. Drain the pasta and let it evaporate. Season sauce with salt, pepper, sugar and lemon juice.
4
Stir in the sauce thickener and simmer for about 1 minute while stirring. Arrange noodles and shredded food on plates. Serve garnished with parsley.