Pasta with broccoli pesto and mini cutlets

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut it into small florets. Peel the stems and cut into thin slices. Cook the broccoli in boiling salted water for 3-4 minutes. Drain, drain and keep one half of the broccoli warm.

2. 2

   For the pesto, peel and coarsely chop the garlic. Grate the parmesan. Finely puree the other half broccoli, garlic, parmesan, pine nuts and oil (see fig. 1). Season to taste with salt and pepper.

3. 3

   Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, wash the cutlets, dab dry, cut in half crosswise and tap flatter. Whisk eggs in a deep plate.

4. 4

   Mix breadcrumbs and 1⁄2 tsp. salt and pepper. Turn escalopes first in flour, then in egg and breadcrumbs. Heat clarified butter in a large pan and fry the escalopes on each side for about 2 minutes on medium heat until golden brown.

5. 5

   Drain the pasta. Mix with pesto, remaining broccoli florets and mozzarella balls (see fig. 2). If necessary, heat everything up again briefly, season with salt and pepper and serve with the cutlets.