Schnitzel Wiener Art with noodle salad

Name: Schnitzel Wiener Art with noodle salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 4 Eggs; 200 g frozen peas; 200 g cooked ham; 150 g Emmental cheese; 200 g Cream cheese double cream; 7-10 Tbsp Pepper; 8 Pork cutlet (approx. 70 g each); 100 g Whipped cream; 50 g Flour; 150 g Breadcrumbs; 100 g clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
4 Eggs
200 g frozen peas
200 g cooked ham
150 g Emmental cheese
200 g Cream cheese double cream
7-10 Tbsp Pepper
8 Pork cutlet (approx. 70 g each)
100 g Whipped cream
50 g Flour
150 g Breadcrumbs
100 g clarified butter
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Boil 2 eggs in water for about 9 minutes until hard. Cook peas in salted water for about 4 minutes. Cut ham into fine strips. Grate cheese. Drain peas and quench. Drain eggs, quench, let cool, peel and quarter.
2
Drain the pasta, collecting 200 ml of pasta water. Quench the noodles and let them drip off. Stir the collected pasta water and cream cheese until smooth. Season with salt and pepper. Mix noodles, peas, grated cheese, ham strips and cream cheese sauce. Fold in egg quarters. Season with salt and pepper. Let the salad steep.
3
Wash the schnitzel and dab dry. Whip cream until stiff. Whisk 2 eggs, fold in cream. Season schnitzel with salt and pepper. Turn first in flour, then in the egg-cream mixture and finally in breadcrumbs, press lightly. Heat lard in portions in a large pan. Fry the escalopes in the pan for 4-5 minutes while turning them over until golden brown. Take them out and let them drip off on kitchen paper. Arrange schnitzel and noodle salad on plates. Sprinkle with coarse pepper and garnish with parsley.