Quick Pork Schnitzel with Buttered Egg Noodles and Carrots

Bring 1.5 l of water to a boil in a medium pot with 1 tsp of salt.

While the water heats, wash and peel 200g of raw carrots, then slice them into thin 0.5 cm medallions. Finely chop 10g of fresh flat-leaf parsley and cut 1 fresh lemon into wedges.

Place 300g of raw pork loin chops between two sheets of plastic wrap. Gently pound them with a heavy skillet or meat mallet until they are uniformly thin, about 0.5 cm thick. Season both sides with salt and black pepper.

Once the water is boiling, add the sliced carrots and 150g of dry egg noodles to the pot. Cook together for 6 to 8 minutes until the noodles are al dente and the carrots are tender. Drain, reserving 30 ml of the hot cooking water.

While the noodles cook, spread 30g of all-purpose flour on a plate. Dredge the pounded pork cutlets lightly in the flour, shaking off any excess.

Heat 15 ml of vegetable oil and 15g of unsalted butter in a large skillet over medium-high heat. Once the butter is foaming, add the pork cutlets and sear for 2 to 3 minutes per side until golden brown and cooked through. Transfer the pork to a plate to rest.

In the warm, empty noodle pot, combine the drained noodles, carrots, the remaining 30g of unsalted butter, the chopped parsley, and the 30 ml of reserved cooking water. Toss over low heat for 1 minute until the butter melts and glazes the noodles.

Serve the pan-seared pork schnitzel hot alongside the buttered egg noodles and carrots, garnished with the fresh lemon wedges.