Schnitzel \"Wiener Art\"

Name: Schnitzel \"Wiener Art\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 thin pork cutlets (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 5 TABLESPOONS Flour; 75 g Breadcrumbs; 20 g Butter or margarine; 1/4 l Meat broth (instant); 3 TABLESPOONS dry white wine; 200 g Whipped cream; 1 TEASPOON Lemon juice; 1 potty Basil; 250 g Macaroni; 30 g clarified butter; 50 g dried tomatoes in oil; 7-10 Tbsp Lemon slices and caper apples

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 thin pork cutlets (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
5 TABLESPOONS Flour
75 g Breadcrumbs
20 g Butter or margarine
1/4 l Meat broth (instant)
3 TABLESPOONS dry white wine
200 g Whipped cream
1 TEASPOON Lemon juice
1 potty Basil
250 g Macaroni
30 g clarified butter
50 g dried tomatoes in oil
7-10 Tbsp Lemon slices and caper apples

Directions

1
Dab the meat dry and season with salt and pepper. Beat the egg and 2 tablespoons of water in a deep plate. Put 3 tablespoons of flour and breadcrumbs on plates. Turn escalopes first in flour, then in egg and breadcrumbs.
2
Chill the schnitzel. Melt the fat in a pot and sauté 2 tablespoons of flour in it. Deglaze with stock, white wine and cream while stirring. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice.
3
Wash the basil, remove the leaves, cut into fine strips and stir into the sauce. Prepare pasta in boiling salted water according to package instructions. Heat clarified butter in a pan. Fry the cutlets in it for about 3 minutes on each side.
4
Cut tomatoes into fine strips. Pour the pasta onto a sieve and drain. Mix pasta and tomatoes. Arrange noodles, schnitzel and sauce on plates. Garnish with lemon slices and caper apples.