Pork escalope in a cooked cheese and cream sauce with potato noodles
Tenderly fried schnitzel in a creamy sauce made from Kochkäse and cream, served with golden-brown potato noodles and fresh chives.
1 to 20 – amounts adjust automatically 35 minutes Main course German 780 kcal per serving (estimated)
AI-generated
Ingredients
- 4 pork escalope
- 500 g schupfnudeln
- 200 g cooked cheese
- 200 ml cream
- 1 bunch chives
- 2 tbsp butter
- 1 tbsp oil
- salt
- pepper
- 1 pinch nutmeg
Instructions
- Wash the cutlets, pat them dry, and season with salt and pepper.
- Chop the chives into fine rings.
- Heat the oil in a frying pan and fry the cutlets for about 3 minutes on each side, then keep them warm.
- Melt the butter in a second frying pan and fry the potato noodles over a medium heat for about 8 minutes until golden brown, turning them occasionally.
- Pour the cream into the pan used for the schnitzels and heat gently.
- Stir chunks of cooked cheese into the cream and allow to melt over a low heat until a creamy sauce forms.
- Season the sauce with salt, pepper and nutmeg to taste, then stir in half the chives.
- Place the schnitzels in the sauce and leave to infuse briefly.
- Arrange the schnitzels with the sauce and Schupfnudeln on plates and sprinkle with the remaining chives.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.