Mini pork schnitzel in parmesan wrap with spaghetti and tomato sauce

Ingredients

Directions

1. 1

   For the tomato sauce, peel and finely dice the onions and garlic. Heat the oil in a pot. Fry the onion and garlic in it. Add tomato paste and herbs and sauté briefly. Deglaze with tomatoes.

2. 2

   Coarsely chop the tomatoes in the pot with a spatula, season the sauce with salt, pepper and sugar. Bring to the boil and simmer at low heat for about 30 minutes.

3. 3

   Cut the cutlets into 4 pieces each. Plate between a cut open freezer bag with a saucepan. Place the eggs in a deep dish and season with salt and pepper. Mix parmesan and breadcrumbs in another plate.

4. 4

   Turn the escalopes first in egg, then in the Parmesan mixture. Cook pasta in boiling salted water according to package instructions.

5. 5

   Heat clarified butter in a large, coated pan. Fry the escalopes in it in portions on each side for about 2 minutes. Take them out and keep them warm. Drain the noodles and let them drain. Season sauce again and mix with the noodles.

6. 6

   Wash the basil, dab dry. Pluck leaves and cut into fine strips. Serve pasta sprinkled with basil. Add schnitzel.