Summary

Ingredients

• 2 pork schnitzel, 100 g each
• Flour for dusting
• 1 tablespoon oil or margarine
• Salt and pepper from the mill
• 1 lemon (s), untreated
• 125 ml white wine, dry
• 2 tablespoon crème fraîche
• Nutmeg, grated
• Worcester sauce
• 1 bunch parsley, smooth
• 125 g ribbon noodles
• 1 tablespoon butter

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Instructions

1. Cut 4 very thin slices out of the middle of the lemon. Squeeze the juice out of the two remaining lemon halves.
2. Beat the two schnitzel very thinly. Cut each schnitzel into 3 equal parts, dust both sides with flour and shake out.
3. Fry the schnitzel quickly on both sides in hot oil or margarine, season with salt and pepper from the mill. Then set the meat aside and keep it warm.
4. Tilt the fat out of the pan, simmer the roast with the wine, stir in the crème fraîche and bring everything to the boil briefly. Season the sauce with lemon juice, salt, pepper, nutmeg and Worcester sauce.
5. Finely chop the parsley.
6. Cook the pasta in salted water for 8 minutes. Drain the water and then toss the pasta in the butter. Add most of the parsley.
7. Put the schnitzel in the sauce and heat carefully.
8. Arrange the schnitzel on preheated plates, serve with the ribbon noodles, then sprinkle with the remaining parsley and garnish with the lemon wedges.