Veal Schnitzel in Cream Sauce with Carrot Vegetables

Name: Veal Schnitzel in Cream Sauce with Carrot Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: German
Ingredients: 200 ml veal stock (from the jar); 50 ml dry white wine; 100 g crème fraîche; 250 g carrots; 1 small onion; 2 tbsp butter; 150 g spiral pasta; Salt; Pepper (freshly ground); 2 thin veal schnitzels (about 125 g each); 2 tsp lemon juice

Prep: 20min

| Servings: 2 | Cook: 30min

Veal schnitzel in cream sauce with carrot vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!

Ingredients

200 ml veal stock (from the jar)
50 ml dry white wine
100 g crème fraîche
250 g carrots
1 small onion
2 tbsp butter
150 g spiral pasta
Salt
Pepper (freshly ground)
2 thin veal schnitzels (about 125 g each)
2 tsp lemon juice

Instructions

1.
Reduce the veal stock with wine and crème fraîche to about half. Peel the carrots and cut them diagonally into thin slices. Peel the onion, finely dice it and sauté in 1 tbsp butter until translucent; add the carrots, pour in 2 tbsp water and steam for about 6 minutes until tender yet firm, season with salt and pepper, keep warm.
2.
Cook the pasta in plenty of boiling salted water until al dente.
3.
Season the schnitzels with salt and pepper. Heat the remaining butter and brown each side of the schnitzels over medium heat for 2 minutes; remove from the pan and keep warm.
4.
Heat the sauce in the same pan, season with salt, pepper and lemon juice. Warm the schnitzels in the sauce. Drain the pasta. Serve the schnitzels with pasta and carrots.