Fried pork schnitzel with vegetables and penne

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the cherry tomatoes, grate them dry and cut them in half. Clean, wash and cut the peppers into strips. Peel and halve onion and cut into fine strips. Peel and chop garlic. Heat oil in a pot. Fry onion and garlic for about 5 minutes. Add paprika and steam for 3-4 minutes. Add canned tomatoes and chop coarsely with a wooden spoon. Bring everything to the boil once and simmer for about 15 minutes at low heat. Add the cherry tomatoes about 5 minutes before the end. Season to taste with salt, pepper and sugar. Keep warm

2. 2

   Meanwhile wash the meat, dab dry and cut in half. Cut open the freezer bag. Place pieces of meat in between and lightly flatten with a meat tenderizer. Season with salt and pepper. Grate cheese. Mix breadcrumbs and cheese. Whisk eggs in a deep plate. Turn escalopes one after the other first in flour, then in eggs and breadcrumbs mixture

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet. Heat clarified butter in a large pan. Fry escalopes in it in portions for about 4 minutes each while turning. Pour the noodles into a sieve, drain briefly, return to the pan and mix with the tomato and vegetables. Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Arrange noodles and 1 escalope each on plates and sprinkle with basil. Chill the remaining schnitzels well packed

Nutrition Facts

KCAL
730 kcal

CARBS
78 g

FATS
23 g

PROTEINS
52 g