Beef Escalope with Spiral Noodles

For the quick beef cutlets, boil enough salted water in a large pot and cook the spiral noodles in it until al dente.

In the meantime, peel the carrots and cut them into fine strips, cut the unpeeled zucchini into strips of the same size. Melt some butter in a pot and sauté the vegetables in it. Season with salt and pepper.

Add 180 ml of beef broth and let the vegetables simmer until they are firm to the bite. Then remove from the heat.

Gently flatten the beef cutlets. Season with salt and pepper and coat with mustard on both sides. Then lightly coat in flour. Heat oil and butter in a pan and fry the meat briefly on both sides. Remove and keep warm.

Drain off the fat and pour the remaining beef broth over the frying residue. Bring to the boil briefly and then strain the juice through a sieve.

Drain the now cooked pasta, drizzle a little olive oil over it. Arrange on warmed plates.

Add the beef cutlets, place the vegetables on top of the meat and pour the sauce over them.

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