Schnitzel pieces in gorgonzola sauce on vegetable strips
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Pork cutlet (125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1/4 l clear broth (instant)
- 1/8 l White wine
- 2 large carrots
- 2 medium zucchini
- 200 g Spaghetti
- 100 g Gorgonzola cheese
- 1/2 pot of marjoram
- 4 TABLESPOONS Whipped cream
- 2 TABLESPOONS sauce thickener
Directions
- 1
Cut the schnitzel into large pieces. Season with salt and pepper. Fry them in a frying pan with hot oil. Deglaze with stock and wine, cover and stew for about 20 minutes. Clean and wash the carrots and zucchini.
- 2
Cut lengthwise into thin slices with a peeler. Cook the pasta in boiling salted water for about 10 minutes. Add the vegetable strips about 3 minutes before the end of the cooking time. Dice cheese. Wash marjoram, dab dry and chop until slightly garnish.
- 3
Take out the meat. Stir the cheese, chopped marjoram and cream into the frying stock. Thicken with sauce thickener, season to taste. Add meat to the sauce. Drain noodles. Serve drained with meat and sauce.
- 4
Garnish with remaining marjoram.
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