Chicken Schnitzel in Mustard Sauce on Green Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pickled cucumber (s)
- 2 chicken schnitzel, 150 g each
- 2 tablespoons oil
- 2 tablespoon mustard, hotter
- 250 ml meat broth
- 0.5 teaspoon ½ paprika powder, noble sweet
- 4 tablespoon whipped cream
- 200 g ribbon pasta, reen
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Cut the pickles into fine, even strips. Pepper the schnitzel all around, then heat the oil in the pan, sear the meat on both sides, only then add salt.
- Remove the meat from the pan and set aside. Deglaze the meat stock in the pan and add the cucumber strips. Stir in the mustard and paprika into the sauce, then reduce the heat and stir in the cream, season with salt and pepper.
- Bring plenty of salted water to the boil for the pasta and cook the ribbon pasta in it until al dente.
- In the meantime, put the schnitzel back in the pan and simmer for about 5 minutes. Season to taste. Drain the pasta, arrange on plates, pour the meat and sauce on top.
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