Schnitzel on colorful vegetables with ribbon noodles
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 400 g Carrots
- 400 g Courgette
- 200 g ribbon noodles
- 7-10 Tbsp Salt
- 4 (150 g each) Pork escalope
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 30 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 1/4 l clear broth (instant)
- 2 TABLESPOONS Capers
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Parsley and lemon wheels
Directions
- 1
Clean and wash the carrots and courgettes and cut them into wide strips with a peeler. Cook the pasta in boiling salted water for about 10 minutes. Add vegetables during the last 4 minutes.
- 2
Wash the schnitzel and dab dry. Fry in hot oil for about 5 minutes. Then season with salt and pepper. In the meantime heat up fat for the sauce. Sauté the flour in it until golden brown, add cream, stock and capers while stirring and season with lemon juice.
- 3
Briefly sauté the vegetables and pasta in frying fat. Serve with the meat and some sauce on a preheated plate. Garnish with parsley and lemon wheels. Remaining sauce extra is enough.
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