Schnitzel in spring onion cream sauce with pasta and broccoli

Ingredients for 4 servings:

• 4 schnitzels, meat of your choice
• 1 bunch of spring onions
• 1 m.-sized onion(s)
• 200 g mushrooms
• 2 cloves garlic
• 1 cup of cream
• 150 ml vegetable stock
• 1 cup crème fraîche
• 3 tbsp cream cheese spread
• salt and pepper
• n. B. herbs
• 1 head of broccoli
• 400 tagliatelle pasta
• Butter, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rinse the schnitzel with cold water, pat dry, cut each one in half and season with salt and pepper. Slice the spring onions into rings. Chop the onion and garlic. Slice the mushrooms. Melt the butter in a large pan and fry the schnitzel for about 4 minutes on each side. Remove from the pan and set aside. Add a little more butter to the pan and fry the spring onions, onion and garlic for 4 minutes. Add the mushrooms and fry for another 4 minutes. Then deglaze with the stock and cream and let it reduce for about 10 minutes. Stir in the crème fraîche and processed cheese and season with salt, pepper and herbs to taste. Add the meat to the sauce and simmer gently until the meat is heated through again. Cook the pasta according to the package instructions. Cut the broccoli florets, rinse and drain. Melt the butter in a pan and add the broccoli and fry for about 5 minutes. Add 1/2 cup water, cover, and simmer for about 4 minutes, stirring occasionally. The vegetables should still be firm to the bite.