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🍽️ Veal Schnitzel with Caramelized Onions and Tagliatelle

762 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 6 thyme sprigs
• 4 veal cutlets (approx. 120 g each)
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 4 tbsp butter
• 1 tsp sugar
• 400 ml veal stock (jar)
• 400 g ribbon noodles
• parsley (for garnish)

Instructions

1. 1. Peel the shallots and cut them into fine cubes.
2. 2. Wash the thyme and carefully pluck the leaves from the stems.
3. 3. Wash the veal schnitzels and pat them dry with kitchen paper.
4. 4. Season the schnitzels on both sides with salt and pepper.
5. 5. Heat the olive oil in a large frying pan.
6. 6. Fry the veal schnitzels for 2 to 3 minutes on each side until golden brown.
7. 7. Add the diced shallots and the butter to the pan.
8. 8. Sauté the onions briefly until they become soft.
9. 9. Add the sugar and let it caramelize briefly.
10. 10. Deglaze the pan with the veal stock.
11. 11. Remove the cooked schnitzels from the pan and set them aside.
12. 12. Reduce the sauce in the pan by half.
13. 13. Add the tagliatelle to plenty of salted water and cook until al dente.
14. 14. Place the veal schnitzels back into the reduced sauce.
15. 15. Add the thyme leaves to the sauce.
16. 16. Finally, season the sauce to taste with salt and pepper.
17. 17. Serve the schnitzels with the sauce on top of the tagliatelle.
18. 18. Garnish the dish with fresh parsley.

Nutrition per serving

• kcal: 762
• Protein: 62 g · Fett/Fat: 23 g · Carbs: 74 g