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Cutlets with Vegetable Noodles

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Cutlets with Vegetable Noodles

The perfect cutlets with vegetable noodles recipe with a picture and simple step-by-step instructions.

  • 4 Pc Chop
  • Salt
  • 2 tbsp Vegetable oil
  • 100 gr Grated Gouda
  • 400 gr Spaghetti
  • 1 Can Corn
  • 1 Can Peas
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 250 ml Milk
  • 3 El Mustard hot
  • Pepper
  • Residual liquid from corn and peas
  1. Season the chops with salt and pepper. Then fry well on both sides.
  1. Then place the chops side by side in a baking dish. Sprinkle cheese on top and bake at 180 degrees or convection or 160 degrees for 20 to 30 minutes.
  1. Cook the spaghetti. Drain the corn and peas and collect the vegetable liquid.
  1. Heat the butter and sweat the flour in it. Pour in the milk and vegetable liquid and bring to the boil. Season the sauce with mustard, salt and pepper. Add corn and peas to the sauce and cook briefly. Then add the pasta and mix.
Dinner
European
cutlets with vegetable noodles

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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