Parmesan cutlets with lemon spaghetti

Ingredients

Directions

1. 1

   Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze 1 half. Grate parmesan. Mix 50 g parmesan and breadcrumbs. Whisk egg and milk in a deep plate.

2. 2

   Wash the meat, dab dry, cut into 3-4 mm thin slices and tap them slightly flatter between two layers of foil. Season with salt and pepper. Turn the meat one after the other first in flour, then in egg and finally in parmesan breadcrumbs.

3. 3

   Prepare the pasta in boiling salted water according to the instructions on the packet. Heat 3 tablespoons of oil in a large frying pan. Fry the escalopes in it in portions on each side for 2-3 minutes until crispy brown. Remove the finished cutlets, drain on kitchen paper and keep warm.

4. 4

   Peel the shallots and cut into slices. Heat 4 tablespoons of oil in a frying pan. Sauté shallots for 1-2 minutes. Add lemon zest and steam briefly. Drain noodles, rinse briefly with cold water and drain.

5. 5

   Add the noodles and 2 tablespoons of lemon juice to the shallots stock and toss in. Wash basil, dab dry, pluck leaves from the stalks and chop coarsely. Fold basil into the noodles, season noodles with salt, pepper, lemon juice and sugar.

6. 6

   Arrange spaghetti and schnitzel on plates, sprinkle with 25 g parmesan.