Schnitzel in lemon sauce

Name: Schnitzel in lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Broccoli; 4 small pork cutlets (approx. 75 g each); 1 untreated lemon; 7-10 Tbsp Salt; 200 g ribbon noodles; 2 TABLESPOONS Oil; 7-10 Tbsp freshly ground white pepper; 15 g fine cornstarch; 1 glass (40 ml, separation weight 20 g) Capers (mild and spicy pickled); 400 ml Vegetable broth (instant); 7-10 Tbsp Lemon Pepper; 1 pinch Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Broccoli
4 small pork cutlets (approx. 75 g each)
1 untreated lemon
7-10 Tbsp Salt
200 g ribbon noodles
2 TABLESPOONS Oil
7-10 Tbsp freshly ground white pepper
15 g fine cornstarch
1 glass (40 ml, separation weight 20 g) Capers (mild and spicy pickled)
400 ml Vegetable broth (instant)
7-10 Tbsp Lemon Pepper
1 pinch Sugar

Directions

1
Clean, wash and cut broccoli into florets. Wash the meat and dab dry with kitchen paper. Wash lemon thoroughly and cut into slices. Put broccoli in boiling salted water and cook for about 12 minutes.
2
Put the pasta in boiling salted water and cook for about 9 minutes. Heat oil in a pan and fry meat for 2-3 minutes on each side. Then season with salt and pepper. Remove from the pan and keep warm.
3
Stir the starch and 3 tablespoons of water until smooth. Pour capers into a small sieve and drain well. Add lemon slices to the cooking fat, fry briefly, add capers and deglaze with stock. Bring to the boil, stir in the mixed starch, bring to the boil again and season to taste with salt, lemon pepper and sugar.
4
Drain the pasta and broccoli. Serve pasta, broccoli, meat and sauce on plates.