Schnitzel in mushroom sauce with noodles (diabetics)

Name: Schnitzel in mushroom sauce with noodles (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 125 g cleaned mushrooms; 75 g Chanterelles (glass); 1 small peeled onion; 2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 coated Tsp Chicken bouillon (instant); 7-10 Tbsp vegetal binder; 50 g Fusilli (spiral noodles); 1 (100 g) escalope of turkey; 7-10 Tbsp Marjoram

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

125 g cleaned mushrooms
75 g Chanterelles (glass)
1 small peeled onion
2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 coated Tsp Chicken bouillon (instant)
7-10 Tbsp vegetal binder
50 g Fusilli (spiral noodles)
1 (100 g) escalope of turkey
7-10 Tbsp Marjoram

Directions

1
Halve the mushrooms and drain the chanterelles. Cut onion into slices. Heat 1 teaspoon of oil in a frying pan and fry the onion until transparent. Add the mushrooms and fry them for about 5 minutes, turning vigorously. Season with salt and pepper.
2
Deglaze with 100 ml water, stir in the stock. Cover and simmer for about 10 minutes. Bind. In the meantime put the noodles in boiling salted water and cook for about 12 minutes. Wash cutlets, dab dry and cut in half crosswise. Heat 1 teaspoon of oil in a frying pan and fry the schnitzel for about 2 minutes on each side. Season with salt and pepper. Drain the noodles and let them drain. Arrange noodles with schnitzel and mushroom sauce.
3
Wash cutlets, dab dry and cut in half crosswise. Heat 1 teaspoon of oil in a frying pan and fry the schnitzel for about 2 minutes on each side. Season with salt and pepper. Drain the noodles and let them drain. Arrange noodles with schnitzel and mushroom sauce. Garnish with marjoram