Schnitzel in lemon-capers sauce

Name: Schnitzel in lemon-capers sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Broccoli; 50 g ribbon noodles; 7-10 Tbsp salt, white pepper; 1 untreated lemon; 1 (approx. 100 g) escalope of pork; 1/2 tsp (3 g) Oil; 1-2 TEASPOONS sauce thickener; 1-2 TEASPOONS Capers or 1/2 tsp green pepper (glass); 1 pinch Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Broccoli
50 g ribbon noodles
7-10 Tbsp salt, white pepper
1 untreated lemon
1 (approx. 100 g) escalope of pork
1/2 tsp (3 g) Oil
1-2 TEASPOONS sauce thickener
1-2 TEASPOONS Capers or 1/2 tsp green pepper (glass)
1 pinch Sugar

Directions

1
Clean and wash broccoli and cut into florets. Cook the pasta in boiling salted water for about 10 minutes until al dente. Add broccoli after approx. 4 minutes
2
Wash the lemon and dab dry. Cut 1 half into thin slices, squeeze the rest. Wash the cutlets if necessary and dab dry. Fry in hot oil in a coated pan for 2-3 minutes on each side. Fry the lemon slices briefly. Season meat with salt and pepper. Remove both and keep warm
3
Deglaze the meat with 100 ml water and lemon juice, bring to the boil. Bind with sauce thickener. Add capers. Season to taste with salt, pepper and sugar. Drain pasta and broccoli. Serve with schnitzel and lemon sauce
4
The schnitzel in lemon-caper sauce contains a lot of vitamin C. This vital substance is important for the immune system and is also involved in building up "fat-melting" hormones