Veal Cutlets with Zucchini and Carrots

Pasta dishes are always a good idea!

Cook the egg noodles al dente in salted water according to package instructions, drain in a colander, rinse with cold water and drain.

Peel the onion, remove the skin from the carrots, clean the zucchini and cut the vegetables into thin strips. Rinse the kitchen herbs, shake dry and chop finely. Rinse the veal under cold running water, rub dry and cut into slices at the beginning, then into strips. Season the meat with iodized salt and ground pepper.

Heat the canola oil in a frying pan and stir-fry the veal in it. Add the prepared vegetables and roast.

Pour in veal stock and whipping cream and let it bubble up. Cook the dish at medium heat for about 10 minutes. Refine with the herbs and season with grain mustard, iodized salt and freshly ground pepper.

In the meantime, rub the mushrooms with a damp paper towel or dishcloth and cut into thin slices. Melt the butter in a frying pan and fry the mushrooms in it.

Add the pre-cooked tagliatelle, heat and season with a little juice of a lemon, crushed garlic, iodized salt and freshly ground pepper.

Divide the mushroom noodles evenly on plates and serve with the sliced meat.

Nutritional values per unit:

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