Red wine schnitzel

Name: Red wine schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 thin pork cutlets (approx. 150 g each); 3 TABLESPOONS Oil; 1 TEASPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 0?$? Onions; 300 g ribbon noodles (e.g. pappardelle); 1 TABLESPOON Tomato paste; 200 ml k; 400 ml Vegetable broth; 1/2 bunch Parsley; 40 g Butter; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 thin pork cutlets (approx. 150 g each)
3 TABLESPOONS Oil
1 TEASPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
0?$? Onions
300 g ribbon noodles (e.g. pappardelle)
1 TABLESPOON Tomato paste
200 ml k
400 ml Vegetable broth
1/2 bunch Parsley
40 g Butter
2-3 TEASPOONS Cornstarch
7-10 Tbsp Sugar

Directions

1
Wash the meat, dab dry, halve or cut in three. Mix oil and marjoram, season with salt and pepper. Mix meat and oil. Peel onions, cut into rings
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat a coated pan without fat. Fry escalopes with marinade in it in portions. Remove the finished cutlets. Fry the onion rings in hot frying fat for 2-3 minutes, turning them over. Stir in tomato paste and fry for about 1 minute. Deglaze onions with red wine and stock, boil down open for about 5 minutes
3
Wash parsley, shake dry, pluck off leaves and chop. Drain the noodles, rinse briefly with hot water and put them back into the pot with butter. Melt the butter, add the parsley, swivel through, possibly season with pepper. Mix starch with a little water, thicken simmering broth with it. Season sauce with salt, pepper and sugar. Add meat to the sauce and simmer for 2-3 minutes. Arrange noodles, meat and sauce on plates