Vegetable noodles with herb cutlets with QimiQ

Ingredients

Directions

1. 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. 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. 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. 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. 5

   Drain the pasta, mix with the vegetables and season to taste. Arrange noodles and schnitzel on plates, garnish with remaining parsley