Mini schnitzel with pasta in white wine sauce

Ingredients for 4 servings:

• 600 g minute schnitzel
• 1 tbsp flour
• 500 g tagliatelle or homemade
• Salt
• 150 g peas, frozen
• 2 tbsp sunflower seeds
• 2 tbsp oil
• pepper
• 200 ml dry white wine
• 2 tbsp soy sauce
• 50 g butter, cold
• 4 stalks parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pat the meat dry and flatten between two layers of cling film. Cut into smaller pieces and coat in flour. Cook the noodles in salted water in a large pot according to the package instructions. Add the frozen peas 1 minute before the end of the cooking time. Drain the noodles and peas and return them to the pot. Roast the sunflower seeds in a large pan without fat, remove and set aside. Heat the oil in the pan and fry the meat for about 4 minutes. Season with salt and pepper, remove and keep warm. Deglaze the pan with wine and soy sauce and bring to a boil. Stir in the cold butter in pieces. Season the sauce with salt and pepper. Add the sauce to the noodles and meat and mix. Serve on plates. Wash the parsley, pick off the leaves and sprinkle over the dish.