Crispy schnitzel with paprika noodles

Name: Crispy schnitzel with paprika noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 glass (235 g) roasted red pepper; 1 red and yellow peppers; 1 TABLESPOON Olive oil; 2 TABLESPOONS Tomato paste; 250 ml Vegetable broth (instant); 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Spaghetti; 4 (150 g each) Turkey escalope; 1 egg (size M); 100 g corn flakes; 2 TABLESPOONS Oil; 2-3 stem(s) Basil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 glass (235 g) roasted red pepper
1 red and yellow peppers
1 TABLESPOON Olive oil
2 TABLESPOONS Tomato paste
250 ml Vegetable broth (instant)
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Spaghetti
4 (150 g each) Turkey escalope
1 egg (size M)
100 g corn flakes
2 TABLESPOONS Oil
2-3 stem(s) Basil

Directions

1
For the sauce, peel onion and garlic. Press the garlic through a garlic press. Chop the onion finely. Drain peppers from the jar and let them drain. Cut into large pieces. Quarter fresh peppers, remove seeds, wash, dab dry and cut into fine strips. Heat olive oil in a pot. Sauté the peppers in it.
2
Remove from the pot and put aside. Sweat tomato paste, onion and garlic in hot frying fat. While stirring, deglaze with stock and chunky tomatoes. Add drained paprika. Bring to the boil and simmer for 1 minute. Season with salt, pepper and 1 pinch of sugar and puree everything. Keep sauce warm. Prepare spaghetti in boiling salted water according to package instructions. In the meantime, wash the cutlets, cut them into thirds and beat them a little flatter. Beat the egg and 2 tablespoons of water in a deep plate. Pour the corn flakes onto another plate. Press with your hand so that the Corn flakes crumble. Turn the cutlets in the beaten egg and the Corn flakes and press them lightly. Heat the oil. Fry the escalopes briefly on each side.
3
Prepare spaghetti in boiling salted water according to package instructions. In the meantime, wash the cutlets, cut them into thirds and beat them a little flatter. Beat the egg and 2 tablespoons of water in a deep plate. Pour the corn flakes onto another plate. Press with your hand so that the Corn flakes crumble. Turn the cutlets in the beaten egg and the Corn flakes and press them lightly. Heat the oil. Fry the escalopes briefly on each side. Fry gently over medium heat for 8-10 minutes. In the meantime, wash and shake the basil dry and remove the leaves from the stems, except for a few for garnishing. Chop the basil finely and fold into the sauce. Mix the spaghetti and pepper strips. Arrange schnitzel, spaghetti and some sauce on plates. Garnish with remaining basil. Remaining sauce extra is enough
4
Fry gently over medium heat for 8-10 minutes. In the meantime, wash and shake the basil dry and remove the leaves from the stems, except for a few for garnishing. Chop the basil finely and fold into the sauce. Mix the spaghetti and pepper strips. Arrange schnitzel, spaghetti and some sauce on plates. Garnish with remaining basil. Remaining sauce extra is enough