Summary

Ingredients

• 500 g ribbon noodles
• 300 g carrot (s)
• 1 onion (s)
• 2 tablespoon butter
• 125 ml white wine
• 125 ml vegetable stock
• salt
• pepper
• nutmeg
• 1 pinch chili powder
• 1 teaspoon honey
• 250 ml cream
• 4 pork schnitzel, thin
• 2 tablespoon parmesan
• breadcrumbs
• Flour
• pepper
• 2 egg (s)

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Instructions

1. For the carrot cream: cut the carrots into small pieces, chop the onion, sauté both in the butter until the onion is translucent. Deglaze with broth and white wine. Simmer for about 15 minutes until the carrots are soft, then puree.
2. Add the cream, bring to the boil briefly, season with salt, pepper and a little nutmeg and stir in the honey.
3. For the parmesan schnitzel: Mix the eggs with pepper and the parmesan cheese. Flour the schnitzel, pull it through the egg and parmesan mixture and then roll in the breadcrumbs.
4. Bake in the fat until golden.
5. Cook the ribbon noodles al dente, pour the sauce over them and garnish with the grated carrot.