Parmesan cutlet on pasta

Name: Parmesan cutlet on pasta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Pork chops (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Egg Yolk; 4-6 Tbsp Flour for turning; 6 TABLESPOONS grated parmesan cheese; 200 g ribbon noodles; 500 g Spinach; 2 Garlic cloves; 3 medium-sized onions; 6 small tomatoes; 2-3 TABLESPOONS Olive oil; 2-3 TABLESPOONS Oil; 7-10 Tbsp Lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Pork chops (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Egg Yolk
4-6 Tbsp Flour for turning
6 TABLESPOONS grated parmesan cheese
200 g ribbon noodles
500 g Spinach
2 Garlic cloves
3 medium-sized onions
6 small tomatoes
2-3 TABLESPOONS Olive oil
2-3 TABLESPOONS Oil
7-10 Tbsp Lemon

Directions

1
Wash the chops and pat them dry. Season with salt and pepper. Whisk the egg yolks. Turn chops one after the other in flour, egg yolk and parmesan. Cook pasta in boiling salted water for about 8 minutes, then drain.
2
Wash and sort the spinach and drain well. Peel garlic and press it through the garlic press. Peel onions and cut them into slices. Clean and wash the tomatoes, also cut into slices. Heat olive oil. Fry garlic and onions until golden brown. Let the spinach collapse on top. Fold in tomatoes and noodles, heat briefly. Season with salt and pepper. Fry the chops in hot oil on each side for about 2 minutes until crispy.
3
Fry garlic and onions until golden brown. Let the spinach collapse on top. Fold in tomatoes and noodles, heat briefly. Season with salt and pepper. Fry the chops in hot oil on each side for about 2 minutes until crispy. Fry for about 5 minutes at medium heat until done. Serve garnished with lemon