Vegetable noodles with herb cutlets with QimiQ

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 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. 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

Nutrition Facts

KCAL
710 kcal
CARBS
60 g
FATS
28 g
PROTEINS
55 g

Categories & Tags

Miscellaneousvery easyPasta