- Kosher salt to taste
- 8 oz Bechtle Spaetzle Egg Noodles (about half a pkg)
- 2 Tablespoons Butter
- ¼ cup canola oil
- 4 Lemon Butter Breaded Pork Cutlets
- 1 lb Green Beans Almondine Steamer Bag
- Lemon wedges (optional)
- Fresh parsley, chopped (optional)
Prepare the egg noodles according to package directions. Once noodles are finished cooking, drain and toss with butter.
While noodles are cooking, heat the oil over medium heat in a cast iron skillet or saute pan until shimmering. Carefully add the pork cutlets to the skillet in a single layer and pan-fry for 3-4 minutes per side until golden brown and cooked through (until the internal temperature is 145F). Cook in several batches if necessary, making sure not to crowd the pan. Remove the pork to a paper towel-lined plate.
While cutlets are cooking, microwave the green beans for 3-4 minutes until tender. Let the bag sit in the microwave for 1 minute before removing. Caution, steamer bag will be hot and may release steam when opened.
To serve: Divide noodles, green beans and cutlets onto 4 plates. Serve with lemon wedges and chopped parsley if desired.
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