Mini-Schnitzel on ribbon noodles

Name: Mini-Schnitzel on ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow pepper; 250 g cherry tomatoes; 8 (à 60 g) small turkey escalopes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Cornflakes; 2 Eggs; 4 TABLESPOONS Olive oil; 200 g ribbon noodles; 1 collar Basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow pepper
250 g cherry tomatoes
8 (à 60 g) small turkey escalopes
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Breadcrumbs
3 TABLESPOONS Cornflakes
2 Eggs
4 TABLESPOONS Olive oil
200 g ribbon noodles
1 collar Basil

Directions

1
Clean, wash and chop the peppers. Wash, clean and halve the tomatoes. Wash cutlets, dab dry and season with salt and pepper. Mix breadcrumbs and cornflakes in a deep plate.
2
Whisk the eggs in a deep dish. Turn the schnitzel first in the egg, then in the cornflake mixture. Heat 2 tablespoons of oil in an ovenproof pan. Fry escalopes on each side for about 1 minute. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a large pan. Sauté the peppers in it. Add tomatoes, season with salt and pepper and fry for 3-5 minutes.
4
Wash the basil, dab dry. Cut half into fine strips. Drain the pasta and let it drain. Mix into the tomato vegetables. Season to taste again. Sprinkle with basil strips.
5
Arrange schnitzel with noodles and remaining basil.