Veal cutlet with zucchini vegetables

Name: Veal cutlet with zucchini vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp 2 (à approx. 250 g) veal cutlets; 600 g Courgette; 1 small onion; 75 g dried pickled tomatoes; 1 pack of Mozzarella (total weight 195 g, drained weight 125 g); 150 g ribbon noodles; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 15 g Herb Butter; 7-10 Tbsp Thyme and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp 2 (à approx. 250 g) veal cutlets
600 g Courgette
1 small onion
75 g dried pickled tomatoes
1 pack of Mozzarella (total weight 195 g, drained weight 125 g)
150 g ribbon noodles
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
15 g Herb Butter
7-10 Tbsp Thyme and parsley

Directions

1
Rinse meat with cold water and dab dry with kitchen paper. Cut the fat edge several times with a sharp knife. Clean and wash the zucchini and cut them into thin slices. Peel and finely chop the onion. Drain tomatoes and cut into strips. Drain mozzarella and cut into cubes. Put pasta in boiling salted water and cook for about 9 minutes.
2
Meanwhile heat 2 tablespoons of oil in a casserole dish, fry the zucchini for 3-4 minutes, turning, and season with salt and pepper. Add the tomatoes, mozzarella and herb butter and warm up briefly. In the meantime, heat the remaining oil in a pan and fry the meat on each side for about 2 minutes over a high heat. Then season with salt and pepper. Drain the noodles. Arrange noodles, vegetables and one piece of meat on two plates and serve garnished with thyme and parsley as desired