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Wash bell peppers and cut into pieces. Peel onions and
dice them.
Season escalopes with salt, pepper and curry. Chop sage leaves, mix well
2/3 of them with bread crumbs and cover esacalopes with them on both
sides. Cut garlic into fine slices.
Braise onion and bell pepper cubes in 2 tbsp. oil lightly. Season
to taste with salt, pepper and curry and let all simmer about 10 minutes.
Heat 2 tbsp. oil in a pan and fry escalopes over medium heat, every side
about 4 minutes.
Boil ribbon noddles in salted water.
Put escalopes out of the pan and keep warm. In the pan braise lightly
garlic, douse with soup and cream and reduce some minutes. Season to
taste with salt and pepper.
Drain noddles and arrange with escalopes, sauce and vegetables. Sprinkle
with the rest of sage. |
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