Vegetable noodles with herb cutlets with QimiQ
very easy
30 mins
30 mins
Ingredients
- 1 small zucchini
- 1 red pepper
- 4-5 Stem(s) Parsley
- 1 Garlic clove
- 250 g ribbon noodles
- 7-10 Tbsp Salt
- 6 thin pork cutlets (à approx. 100 g)
- 2 Eggs (size M)
- 50 g Parmesan cheese
- 3-4 Tbsp Oil
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 100 g frozen green peas
- 250 g QimiQ Classic for cooking, baking and refining
- 7-10 Tbsp Cling film
Directions
- 1
Wash and clean the zucchini and cut into thin strips with a julienne shredder. Halve the peppers, clean, wash and cut into thin strips. Wash parsley, shake dry and chop the leaves of 2 stems finely. Peel garlic and chop finely
- 2
Prepare the pasta in boiling salted water according to the instructions on the packet. Dab cutlets dry, cut in half and beat flat between 2 layers of foil. Grate the parmesan, beat in a bowl with eggs and chopped parsley
- 3
Season cutlets with salt and pepper and turn them in flour. Tap off excess flour. Heat 2-3 tablespoons of oil in a large frying pan. Pull half of the escalopes through the egg and cheese mixture and fry them in the pan over medium heat for about 4 minutes, turning them over, until golden brown. Remove and keep warm. Pull the remaining schnitzels through the egg and cheese mixture and prepare with the remaining oil
- 4
Heat 1 tablespoon of oil in a frying pan. Sauté the peppers for 2-3 minutes. Add zucchini, garlic and peas and continue cooking for about 2 minutes. Stir in QimiQ, season with salt and pepper and simmer for approx. 3 minutes
- 5
Drain the pasta, mix with the vegetables and season to taste. Arrange noodles and schnitzel on plates, garnish with remaining parsley
Nutrition Facts
710 kcal
60 g
28 g
55 g
More Delicious Recipes
