Parmesan cutlets alla milanese
very easy
50 mins
50 mins
Ingredients
- 2 Onions
- 3 Garlic cloves
- 2 TABLESPOONS Olive oil
- 3 TABLESPOONS Tomato paste
- 3 TSP dried Italian herbs
- 2 can(s) (850 ml each) Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 6 Pork cutlet (approx. 200 g each)
- 3 Eggs (Gr. M)
- 150 g Parmesan (piece)
- 50 g Breadcrumbs
- 750 g Spaghetti
- 4-6 Tbsp clarified butter
- 5 Stem/s Basil
- 7-10 Tbsp Freezer bag
Directions
- 1
For the tomato sauce, peel and chop the onions and garlic. Heat the oil in a saucepan. Brown the onions and garlic in it. Steam tomato paste and herbs briefly. Add tomatoes and juice, chop a little. Season with salt, pepper and 1 pinch of sugar. Bring to the boil, simmer for about 30 minutes.
- 2
For the escalopes, wash the meat and pat dry. Cut each schnitzel into 4 pieces and plate them. Season eggs with salt and pepper. Grate cheese, mix with breadcrumbs. Turn escalopes one after the other in egg and breadcrumb mixture.
- 3
Cook the pasta in boiling salted water according to package instructions.
- 4
Heat clarified butter in a frying pan. Fry escalopes in it in portions on each side for about 2 minutes. Take them out and keep warm. Drain the noodles and let them drain. Season sauce again and mix with the noodles. Wash the basil, cut into fine strips and sprinkle over the noodles. Serve everything.
- 5
Place 2-3 escalopes in a large freezer bag and beat flat with a heavy saucepan.
Nutrition Facts
720 kcal
79 g
18 g
55 g
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