Cutlet with parmesan crust to pasta with tomato and olive sauce and rocket

Name: Cutlet with parmesan crust to pasta with tomato and olive sauce and rocket
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 500 g Tomatoes; 2 Branches of rosemary; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 5 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp dried basil; 75 g Rocket; 4 released pork chops (approx. 150 g each); 1 egg (size M); 75 g grated parmesan cheese; 400 g Pressure-cooking spaghetti; 100 g small Kalamata olives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
500 g Tomatoes
2 Branches of rosemary
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
5 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp dried basil
75 g Rocket
4 released pork chops (approx. 150 g each)
1 egg (size M)
75 g grated parmesan cheese
400 g Pressure-cooking spaghetti
100 g small Kalamata olives

Directions

1
Peel and finely chop the onion. Wash, clean and dice the tomatoes. Wash rosemary, shake dry, pluck needles from the stems and chop finely. Heat the oil. Sauté onion for about 3 minutes until translucent.
2
After 2 minutes stir in tomato paste and 1 tablespoon of flour. Add tomatoes, bring to the boil and season with salt, pepper, sugar and basil. Clean, wash and shake dry the rocket. Wash meat, dab dry and season with salt and pepper.
3
Whisk the egg in a deep dish. Turn the chops one after the other in 4 tablespoons of flour, egg and parmesan. Heat 4 tablespoons of oil in a large pan. Fry the meat for about 6 minutes while turning. In the meantime prepare pasta in boiling salted water according to the instructions on the packet.
4
Mix pasta, tomato sauce, olives and rocket. Cut the meat into slices. Arrange pasta and meat in plates.