Noodles with broccoli-pesto and breaded schnitzel
very easy
30 mins
30 mins
Ingredients
- 600 g Broccoli
- 7-10 Tbsp Salt
- 300 g Orecchiette (Nudeln)
- 2–3 Garlic cloves
- 40 g Parmesan cheese
- 40 g Pine nuts
- 5-6 Tbsp Olive oil
- 7-10 Tbsp Pepper
- 4 Pork cutlet (approx. 125 g each)
- 2 Eggs (size M)
- 4 TABLESPOONS Breadcrumbs
- 2-3 TABLESPOONS Flour
- 20 g clarified butter
- 150 g Mini-Mozzarella balls
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Clean and wash the broccoli and cut the florets from the stems. Cut the tender stems into thin slices. Cook the broccoli in boiling salted water for 7-8 minutes. Pour into a sieve and drain well
- 2
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop coarsely. Coarsely grate parmesan. Put about half of the broccoli, garlic, parmesan and pine nuts into a tall mixing bowl. Add oil and puree finely with a blender. Season to taste with salt and pepper
- 3
Meanwhile cut the schnitzel in half. Whisk the eggs in a deep dish. Mix breadcrumbs, 1/2 tsp salt and 1/2 tsp pepper in a second deep plate. Turn the schnitzels one after the other in flour, egg and breadcrumbs. Heat clarified butter in a large frying pan, fry the escalopes on each side over medium heat for about 2 minutes until golden brown. Drain mozzarella well
- 4
Pour the pasta into a sieve, quench briefly and drain. Put back into the pot, mix with pesto, remaining broccoli florets and mozzarella, heat up, season with salt and pepper. Arrange in small bowls with two cutlets each and parsley to taste
Nutrition Facts
860 kcal
68 g
41 g
56 g
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