Parmesan cutlet with vegetable pasta

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Wash the asparagus, cut off the woody ends. Cut asparagus into thin strips. Cut tomatoes into thin strips. Roast pine nuts in a pan without fat.

2. 2

   Peel garlic and chop finely. Slice some shavings of Parmesan cheese to garnish and grate the rest of the Parmesan cheese. Wash the basil, dab dry and cut the leaves of 2 stems into fine strips. Beat the egg and 1 tablespoon of water in a bowl. Mix grated Parmesan and breadcrumbs. Beat the cutlets between cling film until slightly flatter, season with salt and pepper. First turn the schnitzel in flour, then pass through the egg and finally turn in the Parmesan cheese. Heat oil in a frying pan and fry the escalopes in 2 portions on each side for 2-3 minutes until golden brown. In the meantime, heat 1 tablespoon of tomato oil in a frying pan and sauté the asparagus strips in it for about 2 minutes.

3. 3

   Beat the cutlets between cling film until slightly flatter, season with salt and pepper. First turn the schnitzel in flour, then pass through the egg and finally turn in the Parmesan cheese. Heat oil in a frying pan and fry the escalopes in 2 portions on each side for 2-3 minutes until golden brown. In the meantime, heat 1 tablespoon of tomato oil in a frying pan and sauté the asparagus strips in it for about 2 minutes. Add the pasta, pine nuts, basil strips and tomatoes and fry for 2-3 minutes, stirring occasionally. Arrange the vegetable noodles with the cutlets and garnish with basil leaves and Parmesan shavings

Nutrition Facts

KCAL
650 kcal

CARBS
48 g

FATS
29 g

PROTEINS
48 g