Wiener Schnitzel with vegetable noodles

Name: Wiener Schnitzel with vegetable noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Noodles; 7-10 Tbsp Salt; 1 red and yellow pepper; 1 Courgette; 1 Onion; 50 g black olives without stone; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 TABLESPOONS Aiwar (spicy-hot spice paste); 5-6 Tbsp Balsamic vinegar; 2 Eggs (size M); 4 TABLESPOONS Flour; 5 TABLESPOONS Breadcrumbs; 8 thin veal cutlets (à approx. 75 g); 3 TABLESPOONS clarified butter; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon slices and basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Noodles
7-10 Tbsp Salt
1 red and yellow pepper
1 Courgette
1 Onion
50 g black olives without stone
4 TABLESPOONS Oil
7-10 Tbsp Pepper
4 TABLESPOONS Aiwar (spicy-hot spice paste)
5-6 Tbsp Balsamic vinegar
2 Eggs (size M)
4 TABLESPOONS Flour
5 TABLESPOONS Breadcrumbs
8 thin veal cutlets (à approx. 75 g)
3 TABLESPOONS clarified butter
7-10 Tbsp Sugar
7-10 Tbsp Lemon slices and basil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash, clean and chop the peppers and courgettes. Peel and chop the onion. Cut olives into quarters. Heat oil in a pan.
2
Fry the vegetables in it, season with salt and pepper. Stir in aiwar and vinegar. Drain the noodles, place in a bowl and fold in the vegetables. Leave to soak. Whisk eggs in a deep plate.
3
Spread flour and breadcrumbs on 2 other plates. Wash the meat, dab dry and season with salt and pepper. Turn the cutlets first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in a large pan.
4
Fry the escalopes in it for about 3 minutes on each side until golden brown. Season salad with salt, pepper and sugar. Arrange cutlets with lemon slices and basil on a plate. Add the salad.