John Myers
Stuffed Sage Schnitzel with Leek Ribbon Noodles
The perfect stuffed sage schnitzel with leek ribbon noodles recipe with a picture and simple step-by-step instructions.
- 8 a 75 gr Thin pork schnitzel, naturally roasted
- 4 60 gr Parma ham slices
- 1 bunch Sage leaves
- 1 bunch Tagliatelle
- 1 bunch Fresh leek
- 1 bunch White wine dry
- 1 teaspoon Clear broth
- 1 teaspoon Food starch
- 1 tablespoon Olive oil
- Salt, black pepper
- 8 Wooden skewers
- Wash the meat and pat dry. Season with salt and pepper and cut the ham in half. Wash the sage and shake dry. Pluck the leaves from the stems except for something to garnish. Place 1/2 slice of ham and 1 sage leaf on each half of the schnitzel. Fold over the other half and secure with a wooden skewer. Place 1 sage leaf on each schnitzel.
- Heat the oil in a coated pan. Sear the meat vigorously on both sides for 1 minute, put aside
- Cook the pasta in salted water for 8-10 minutes. In the meantime, clean and wash the leek and cut into long, fine strips. Add leek strips to the pasta about 2 minutes before the end of the cooking time.
- Deglaze the roast with 1/4 l water and wine, bring to the boil. Stir in the broth, stir in the starch with 1 tablespoon of water until the sauce is thickened. Season to taste with salt and pepper. Let the schnitzel in the sauce cook a little longer
- Drain the ribbon noodles and leek. Arrange schnitzel with leek noodles and sauce on plates. Garnish with the remaining sage.
- This is how the leek gets clean! Cut the leek stalks lengthways from green to white. Then rinse the soil and sand carefully from the leek layers under running water.
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