Noodles with broccoli pesto and schnitzel

Name: Noodles with broccoli pesto and schnitzel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 300 g Orecchiette (auricle noodles); 2 Garlic cloves; 50 g Hard cheese (e.g. Comté; piece); 2 TABLESPOONS Pine nuts; 5-6 Tbsp Olive oil; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 125 g each); 2 Eggs (Gr. M); 6-8 TABLESPOONS Breadcrumbs; 3-4 Tbsp Flour; 2 TABLESPOONS clarified butter; 150 g Mini-Mozzarella balls

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
300 g Orecchiette (auricle noodles)
2 Garlic cloves
50 g Hard cheese (e.g. Comté; piece)
2 TABLESPOONS Pine nuts
5-6 Tbsp Olive oil
7-10 Tbsp Pepper
4 Pork cutlet (approx. 125 g each)
2 Eggs (Gr. M)
6-8 TABLESPOONS Breadcrumbs
3-4 Tbsp Flour
2 TABLESPOONS clarified butter
150 g Mini-Mozzarella balls

Directions

1
Clean and wash the broccoli and cut it into small florets from the stalk. Cut the tender stems into thin slices. Cook the broccoli in boiling salted water for 7-8 minutes. Drain well.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop roughly. Coarsely grate cheese. Finely puree garlic, cheese, pine nuts, half broccoli and oil (see picture on the right).
3
Season pesto with salt and pepper.
4
In the meantime dab the escalopes dry, cut them in half crosswise and beat them flatter. Whisk the eggs in a deep plate.
5
Breadcrumbs, each 1⁄2 Mix tsp salt and pepper. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat clarified butter in a large pan. Fry the schnitzels for about 2 minutes on each side until golden brown.
6
Drain the mozzarella. Drain the pasta, let it drain and put it back into the pot. Mix with pesto, remaining broccoli and mozzarella. Heat up again briefly. Season with salt and pepper.
7
Dress everything.