Veal cutlets with tender vegetables

Name: Veal cutlets with tender vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 250 g Sweet peas; 600 g Veal escalope; 1 Onion; 1 TABLESPOON Oil; 1 coated tbsp. flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Veal stock; 200 g Whipped cream; 300 g ribbon noodles; 1 TABLESPOON Sugar; 7-10 Tbsp with oregano garnish

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
250 g Sweet peas
600 g Veal escalope
1 Onion
1 TABLESPOON Oil
1 coated tbsp. flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Veal stock
200 g Whipped cream
300 g ribbon noodles
1 TABLESPOON Sugar
7-10 Tbsp with oregano garnish

Directions

1
Peel and wash the carrots and cut them into diagonal slices. Wash and clean the mangetouts. Cut the meat into strips. Peel onion and chop finely. Heat oil in a pan.
2
Brown the meat for about 5 minutes all around. Add onion and fry for about 2 minutes. Dust with flour and stir in. Season with salt and pepper. Add stock and cream while stirring, bring to the boil and simmer for about 5 minutes.
3
Cook the pasta in plenty of boiling salted water for about 10 minutes. Drain, quench briefly and let drain. Bring the pot with water, sugar and a little salt to the boil and cook the prepared vegetables for about 5 minutes.
4
Drain and let drain. Serve veal cutlets with noodles and vegetables. Garnish with oregano as desired.