Filled schnitzel on zucchini pasta
easy
75 mins
75 mins
Ingredients
- 250 g Courgette
- 1 Garlic clove
- 150 g Mozzarella cheese
- 3 medium-sized tomatoes
- 3-4 Stem(s) Basil
- 4 thin slices of pork cutlet (approx. 100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g ribbon noodles
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp wooden skewers
- 1 Onion
- 1 Garlic clove
- 1 collar Parsley
- 2 Federation Basil
- 2 TABLESPOONS Olive oil
- 200 g Whipped cream
- 1/8 l White wine
- 200 ml clear broth (instant)
- 50 g grated
- 7-10 Tbsp Parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Clean, wash and dice the zucchini. Peel garlic and chop finely. Drain mozzarella and cut into 8 slices. Wash 2 tomatoes. Cut out the stem base. Cut the tomatoes also into 8 slices. Wash basil, dab dry and pluck the leaves from the stalks. Put something aside for garnishing.
- 2
Flatten the meat a little. Sprinkle with salt and pepper. Place tomato slices, mozzarella slices and basil leaves on 1 half of each meat. Fold over the slices of meat and cover with wooden skewers. Cook the pasta in plenty of boiling salted water for about 8 minutes. Place on a sieve and drain. Heat 2 tablespoons of oil in a saucepan. Sauté the zucchini cubes and garlic in it and cook on low heat for 4 minutes. Heat the remaining oil in a pan. Fry the meat for 2-3 minutes on both sides. Add the noodles to the courgettes and heat up again. Season with salt and pepper. For the sauce, peel onion and garlic and dice finely. Wash parsley and basil, dab dry and chop finely. Heat the oil in a pot. Sauté onion and garlic in it.
- 3
Heat the remaining oil in a pan. Fry the meat for 2-3 minutes on both sides. Add the noodles to the courgettes and heat up again. Season with salt and pepper. For the sauce, peel onion and garlic and dice finely. Wash parsley and basil, dab dry and chop finely. Heat the oil in a pot. Sauté onion and garlic in it. Add cream, broth and wine, bring to the boil. Add herbs and cheese and puree with the cutting stick of the hand mixer. Season to taste with salt and pepper. Wash the rest of the tomato and cut into slices. Put the pasta on a preheated plate. Arrange meat on top. Garnish with tomato wedges and basil leaves. Add sauce extra
- 4
Add cream, broth and wine, bring to the boil. Add herbs and cheese and puree with the cutting stick of the hand mixer. Season to taste with salt and pepper. Wash the rest of the tomato and cut into slices. Put the pasta on a preheated plate. Arrange meat on top. Garnish with tomato wedges and basil leaves. Add sauce extra
- 5
Plate + sauce boat: Wedgwood
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