Schnitzel

• Kosher salt,* to taste
• 1/2 pkg (about 8 oz) Bechtle Egg Noodles of choice
• 2-3 tbsp Butter Craft Provisions Flavored Butter of choice
• 1/4 c vegetable oil*
• 4 Lemon Butter Breaded Chicken or Pork Cutlets
• Veggie Steamer Bag of choice
• Lemon wedges* (optional)
• Fresh parsley*, chopped (optional

Prepare the 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 sauté pan until hot, 2-3 minutes. Carefully add the cutlets to the skillet in a single layer and pan-fry for 3-5 minutes per side until golden brown and cooked through (until the internal temperature is 145°F for pork and 165°F for chicken). Cook in several batches if necessary, making sure not to crowd the pan and adding more vegetable oil as needed. Remove the cutlets to a paper towel-lined plate.

While cutlets are cooking, microwave the asparagus 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, asparagus and cutlets onto 4 plates. Serve with lemon wedges* and chopped parsley* if desired.