Italian schnitzel in lemon and white wine sauce with tagliatelle pasta

Ingredients for 2 servings:

• 2 pork schnitzels (100 g each)
• Flour for dusting
• 1 tbsp oil or margarine
• Salt and pepper from the mill
• 1 lemon(s), untreated
• 125 ml dry white wine
• 2 tbsp crème fraîche
• Nutmeg, grated
• Worcestershire sauce
• 1 bunch of flat-leaf parsley
• 125 g tagliatelle pasta
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut 4 very thin slices from the center of the lemon. Squeeze the juice from the remaining two lemon halves. Pound the two schnitzels very thinly. Cut each schnitzel into 3 equal pieces, dust with flour on both sides, and shake dry. Quickly fry the schnitzels on both sides in hot oil or margarine, season with salt and freshly ground pepper. Then set the meat aside and keep warm. Discard the fat from the pan, cook off the pan juices with the wine, stir in the crème fraîche, and bring everything to a boil briefly. Season the sauce well with lemon juice, salt, pepper, nutmeg, and Worcestershire sauce. Finely chop the parsley. 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. Add the schnitzels to the sauce and heat gently. Arrange the schnitzels on warmed plates, serve with the tagliatelle, sprinkle with the remaining parsley and garnish with the lemon slices.