John Myers
Veal Schnitzel with Mushroom Curry Cream Sauce and Ribbon Noodles
The perfect veal schnitzel with mushroom curry cream sauce and ribbon noodles recipe with a picture and simple step-by-step instructions.
- 2 Veal schnitzel à 165 g (from the upper shell)
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Sunflower oil
- 250 g Cream mushrooms
- 150 g Cooking cream
- 100 g Creme fraiche Cheese
- 1 tbsp Mild curry powder
- 1 tsp Sugar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Fish sauce
- 0,5 tsp Glutamate
- 150 g Tagliatelle
- 1 tsp Salt
- 4 Stalk Parsley for garnish
- Wash the veal schnitzel, pat dry with kitchen paper and season on both sides with coarse sea salt from the mill and colored pepper from the mill. Heat sunflower oil (2 tbsp) in a coated pan, fry the veal escalope on both sides for 2 – 3 minutes and keep warm in the oven at 50 ° C until serving. Clean / brush the mushrooms, remove the stems, cut in half and cut into slices. Sear the mushroom slices in the veal escalope frying pan vigorously / stir-fry and deglaze / pour over the cooking cream (150 g) and crème fraîche (100 g). Season with mild curry powder (1 teaspoon), sugar (1 teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), fish sauce (1 teaspoon) and glutamate (½ teaspoon). Let everything simmer until it has a creamy consistency. Cook the ribbon noodles according to the instructions on the package (here: 6 – 7 minutes) in salted water (1 teaspoon of salt) and drain through a kitchen sieve. Serve veal schnitzel with ribbon noodles and mushroom curry cream sauce, garnished with parsley stalks
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