Sliced almonds with spaetzle
- 75 g almond kernels without skin
- 600 g pork schnitzel
- 1 onion
- 1 large stick of leeks
- 200 g Spaetzle
- Salt
- 2 EL Oil
- Pepper
- 150 ml vegetable stock
- 4 EL dry sherry
- 200 g whipped cream
- 1 EL Sauce binder
30 minutes
l easy
- 1.
- Roughly chop the almonds, roast them until golden brown in a pan and remove. Pat the meat dry and cut into strips. Peel onion and chop finely. Clean and wash the leek and cut into rings.
- 2.
- Prepare the pasta in boiling salted water according to the instructions on the packet. Heat oil in a pan. Fry the meat in portions. Put the meat back in the pan. Season with salt and pepper. Add onion and leek and fry for about 2 minutes.
- 3.
- Pour in the stock, sherry and cream, bring to the boil and bind with a sauce thickener.Season to taste with salt and pepper. Scatter the almonds on top. Drain the pasta and serve on plates with sliced almonds.
1 person approx.:
- 690 kcal
- 2890 kJ
- 46 g protein
- 36 g fat
- 42 g carbohydrates
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