Ribbon pasta with strips of veal

0 - 30 minutes
veal medallions or veal schnitzels


Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Cut the veal into strips along the grain. Marinade the strips of veal in two tablespoons of olive oil. Wipe the mushrooms and slice or chop. Peel the onion and chop finely.

Prepare the ribbon pasta according to the instructions on the packet and, when cooked, stir a tablespoon of olive oil through it. Keep the pasta warm. In the meantime, heat a non-stick frying pan on a medium heat. Pour one tablespoon of olive oil into the frying pan and fry the chopped onion until translucent.

Add half of the strips of veal and brown them, tossing frequently; remove from the pan and keep warm. Brown the remaining strips of veal in the same way. Put all the meat back into the pan and add the mushrooms. Stir-fry briefly. Add the cream and season to taste with pepper and Parmesan cheese. Stir the pasta into the mixture and serve immediately.


  • 4 pieces of veal medallions or veal schnitzels
  • 300 g ribbon pasta
  • 4 tbsp olive oil
  • 250 g mushrooms of any variety
  • 1 onion
  • 200 ml cream
  • Parmesan cheese
  • freshly ground pepper

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