Stuffed Escalope Croissants on Mushroom Sauce with Vegetable Ribbon Noodles

A great pasta dish for any occasion:

Cut ham and cleaned mushrooms into small cubes. Peel onion, cut into small cubes, sauté in oil. Add ham and mushrooms, fry briefly. Remove from heat, season with salt, pepper and thyme. Thinly pound the cutlets. Cut each cutlet into a triangle with two sides long on the spot and one shorter side. Season cutlets on both sides with salt and season with pepper, top each with 1 tbsp of stuffing. Tightly roll up cutlets from shorter side, secure ends with toothpicks.

Roll the cutlets in flour on the other side, then bend them into croissants. To fix the shape, put small wooden skewers through the ends of the croissants.

Fry the croissants in hot fat on both sides, then place them in a roasting pan. Roast in oven heated to 180 °C for about 25 minutes. (For the sauce, fry finely chopped onion in the drippings of the meat pan. Add finely chopped mushrooms and fry briefly. Dust with flour, add soup. Season the sauce with salt and thyme and cook for 15 minutes. Then remove from heat and blend with a hand blender. Finally, add cold butter and blend the sauce again.

For the vegetable ribbon noodles, rinse and clean the carrot. Rinse zucchini, cut away the ends. Using a zester, peel fine strips from the vegetables. Sauté vegetable strips in olive oil until tender.

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