Veal cutlets with tender vegetables

Name: Veal cutlets with tender vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g peeled carrot; 100 g cleaned snap peas; 1 small peeled onion; 125 g Veal escalope; 40 g ribbon noodles; 7-10 Tbsp Salt; 1 tsp (5 g) Oil; 1 knife tip clear broth some vegetable connective-; 7-10 Tbsp medium; 1 tablespoon (20 g) sour cream (10 % fat); 7-10 Tbsp white pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g peeled carrot
100 g cleaned snap peas
1 small peeled onion
125 g Veal escalope
40 g ribbon noodles
7-10 Tbsp Salt
1 tsp (5 g) Oil
1 knife tip clear broth some vegetable connective-
7-10 Tbsp medium
1 tablespoon (20 g) sour cream (10 % fat)
7-10 Tbsp white pepper

Directions

1
Cut the carrot into diagonal slices. Wash the mangetouts. Dice onion. Dab the meat dry and cut into strips.
2
Cook the pasta in boiling salted water for about 10 minutes until al dente. Steam carrot in little boiling salted water for 8-10 minutes. Steam sugar snap peas after 3-5 minutes
3
Heat the oil in a coated pan. Fry the meat for about 2 minutes. Fry the onion briefly. Add 100 ml water and bring to the boil. Stir in the stock, cover and stew for about 3 minutes
4
Tie up the shredded meat. Stir in cream and
5
season to taste. Drain the pasta and vegetables. Arrange everything