Lemon escalope with gnocchi

Name: Lemon escalope with gnocchi
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Organic Lemon; 12 TABLESPOONS Olive oil; 4 Pork cutlet (approx. 120 g each); 1 Onion; 1 Garlic clove; 1 Pot of basil; 1 can(s) (425 ml) chopped tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 150 g chopped almonds; 150 g grated parmesan cheese; 2 Eggs (size M); 4 TABLESPOONS Flour; 600 g Potato gnocchi

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Organic Lemon
12 TABLESPOONS Olive oil
4 Pork cutlet (approx. 120 g each)
1 Onion
1 Garlic clove
1 Pot of basil
1 can(s) (425 ml) chopped tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
150 g chopped almonds
150 g grated parmesan cheese
2 Eggs (size M)
4 TABLESPOONS Flour
600 g Potato gnocchi

Directions

1
For the marinade, wash lemon hot, grate dry, grate peel thinly, halve fruit and squeeze juice from one half. Mix 2 tbsp. oil, lemon juice and zest. Dab meat dry and place in the prepared marinade overnight.
2
For the sauce, peel and finely dice the onion and garlic. Heat 1 tablespoon of oil, fry the onion and garlic for about 5 minutes. Wash the basil, shake dry, pluck the leaves from the stalks and cut into strips, except for a little to garnish.
3
Add the tomatoes to the onion, bring to the boil and simmer for about 10 minutes while stirring. Season with salt, pepper, basil, except for a little for sprinkling, and sugar. Keep ready sauce warm.
4
Mix almonds and parmesan. Whisk the eggs in a deep dish. Dab cutlets dry, season with salt and pepper and turn them one after the other in flour, egg and almond and cheese mixture. Heat 6 tablespoons of oil in portions in a large pan and fry the schnitzel in it in 2 portions for about 8 minutes while turning.
5
In the meantime heat 3 tablespoons of oil in a second pan and fry the gnocchi for about 8 minutes, turning them over. Season with salt. Arrange gnocchi, escalope and sauce.