Parmesan escalope with asparagus noodles

Name: Parmesan escalope with asparagus noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green asparagus; 50-60 g dried tomatoes in oil (glass); 1 Garlic clove; 2 TABLESPOONS Pine nuts; 4 (150 g each) Pork escalope; 3 TABLESPOONS breadcrumbs, 1 egg; 7-10 Tbsp salt, pepper, approx. 3 tablespoons flour; 250 g ribbon noodles; 3-4 Stem(s) Basil; 3-5 Tbsp Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green asparagus
50-60 g dried tomatoes in oil (glass)
1 Garlic clove
2 TABLESPOONS Pine nuts
4 (150 g each) Pork escalope
3 TABLESPOONS breadcrumbs, 1 egg
7-10 Tbsp salt, pepper, approx. 3 tablespoons flour
250 g ribbon noodles
3-4 Stem(s) Basil
3-5 Tbsp Oil

Directions

1
Wash the asparagus, cut the ends off generously. Slice or cut the asparagus lengthwise into thin strips. Drain tomatoes and cut into small pieces. Peel and chop garlic. Roast the seeds in a pan without fat, remove
2
Dab the schnitzel dry, halve and tap flatter. Remove some shavings from the parmesan to garnish. Grate the rest of the Parmesan finely and mix with breadcrumbs. Whisk egg, a little salt and pepper. Turn the cutlets first in the flour, then in the egg and finally in the cheese breading. Press on well
3
Cook the pasta in boiling salted water for 8-10 minutes. Wash basil, dab dry and chop finely, except for some garnish
4
Fry escalopes in 2-3 tbsp. hot oil at medium heat on each side for approx. 3 minutes until golden brown. Heat 1-2 tbsp. oil in a second pan. Sauté garlic and asparagus strips in it. Drain the noodles. Fold in pine nuts, tomatoes and basil. Season to taste. Serve with the escalopes. With the rest basil and parmesan
5
Drink: cool white wine