Schnitzel with carrots and noodles

Name: Schnitzel with carrots and noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Carrots; 250 g ribbon noodles; 7-10 Tbsp Salt; 1 (25 g) Bag of dried porcini mushrooms; 250 g Mushrooms; 100 g Chanterelles; 4 Shallots; 4 (150 g each) Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS dark sauce thickener; 2 TABLESPOONS Schmand; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Carrots
250 g ribbon noodles
7-10 Tbsp Salt
1 (25 g) Bag of dried porcini mushrooms
250 g Mushrooms
100 g Chanterelles
4 Shallots
4 (150 g each) Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS dark sauce thickener
2 TABLESPOONS Schmand
7-10 Tbsp Parsley

Directions

1
Peel and wash the carrots and cut them lengthwise into thin strips. Soak the porcini in 3/8 litres of cold water. Clean the mushrooms, rub with kitchen paper and cut into slices. Clean, wash and pat dry the chanterelles. Peel shallots and cut into slices. Wash cutlets and dab dry.
2
Cook the pasta in plenty of boiling salted water for about 12 minutes. Add carrots to the noodles shortly before the end of the cooking time. Heat oil in a pan. Fry the escalopes in it for 2-3 minutes on each side. Season with salt and pepper and remove. Fry the mushrooms and chanterelles in the frying fat. Deglaze with the porcini mushrooms in the soaking water and broth. Bring to the boil and cook for 5 minutes. Stir in sauce thickener, bring to the boil again. Refine sauce with sour cream. Season to taste with salt and pepper. Add cutlets to the sauce and warm up briefly.
3
Bring to the boil and cook for 5 minutes. Stir in sauce thickener, bring to the boil again. Refine sauce with sour cream. Season to taste with salt and pepper. Add cutlets to the sauce and warm up briefly. Drain the pasta and let it drain. Arrange the escalope with carrot ribbon noodles on plates. Serve garnished with parsley