Schnitzel in mushroom sauce with noodles

Name: Schnitzel in mushroom sauce with noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Mushrooms; 200 g Chanterelles; 3 (à 25 g) small onions; 200 g Fusilli (spiral noodles); 7-10 Tbsp Salt; 2 tablespoons (10 g each) Oil; 7-10 Tbsp Pepper; 4 tablespoons (15 g each) Flour; 375 ml Vegetable broth (instant); 8 (à 40 g) Turkey escalope; 7-10 Tbsp Marjoram

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Mushrooms
200 g Chanterelles
3 (à 25 g) small onions
200 g Fusilli (spiral noodles)
7-10 Tbsp Salt
2 tablespoons (10 g each) Oil
7-10 Tbsp Pepper
4 tablespoons (15 g each) Flour
375 ml Vegetable broth (instant)
8 (à 40 g) Turkey escalope
7-10 Tbsp Marjoram

Directions

1
Clean the mushrooms, wash if necessary, halve the mushrooms. Peel onions and cut into slices. Cook pasta in plenty of boiling salted water for about 12 minutes. Heat 1 tablespoon of oil in a frying pan and fry the onions until transparent.
2
Add the mushrooms and fry vigorously for about 5 minutes. Season with salt and pepper. Dust with 2 tablespoons of flour. Sweat briefly and deglaze with broth. Cover and simmer for about 10 minutes. Drain the noodles and let them drain.
3
Wash the cutlets, dab dry, season with salt and pepper and turn in 2 tablespoons of flour. Heat 1 tablespoon of oil in a frying pan and fry the schnitzel for about 2 minutes on each side. Arrange noodles with schnitzel and mushroom sauce and garnish with marjoram.