Red Wine Cutlet

For the red wine cutlet, cut the meat in half or thirds. Mix the oil and marjoram, season with salt and pepper and pour over the meat. Cut the onion into rings and cook the pasta in boiling salted water according to package instructions.

Heat a frying pan without fat and fry the cutlets with the marinade in portions for 1-2 minutes per side and remove. Fry the onion rings in the hot frying fat for 2-3 minutes, turning.

Stir in tomato paste and sweat for about 1 minute. Deglaze with red wine and soup and reduce without lid for about 5 minutes. Pluck off parsley leaves and chop finely. Strain pasta and return to pot with a knob of butter.

Melt the butter and add the parsley. Toss the pasta and season with pepper. Mix the starch with a little water and thicken the simmering broth with it.

Season the sauce with salt, pepper and sugar. Add the meat to the sauce and simmer for 2-3 minutes. Arrange the red wine cutlet with noodles and sauce on plates and serve.

Preparation Tip:

You can serve any type of pasta with the red wine schnitzel.

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