Veal Spaetzle Noodles with Lemon and Herb Sauce

Preparation/cooking time: ca. 45m

For 4 servings

Nutritional Information

Contains 294 Kcal, 8g Protein, 17g Carbohydrates, 20g Fat


  • 4 veal cutlets (e.g. flank, approx. 140 g each), beaten flat
  • 1.5 tbsp. olive oil
  • a little pepper
  • 0.5 tsp. salt
  • 0.5 dl meat bouillon
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1 bunch chives, coarsely chopped
  • 2 dl full cream
  • salt and pepper to taste
  • 0.5 organic lemon, cut into slices

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  • Preheat the oven to 60°C, warm the platter and plates. Beat the steaks until slightly flattened and brush with oil. Grill the steaks, in batches, in a hot griddle for approx. 1 min. each side, remove, season, keep the steaks warm.
  • Pour the stock into the griddle, loosen any bits that have stuck to the bottom of the pan, pour through a sieve into a small pan. Bring to the boil, stirring, then reduce the heat, Puree the cream with the herbs, add to the stock with the lemon, bring to the boil, simmer for approx. 2 mins., season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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