Pork escalope with spaetzle and tomato sauce

Name: Pork escalope with spaetzle and tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small onion; 1/2 bunch Thyme; 200 g Tomatoes; 3 TABLESPOONS Oil; 500 g strained tomatoes; 8 (à 30 g) small pork cutlets or minute steaks; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 egg (size M); 1 TABLESPOON Flour; 2 TABLESPOONS Breadcrumbs; 1 package (400 g) Egg spaetzle (fresh food counter); 1 pinch Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small onion
1/2 bunch Thyme
200 g Tomatoes
3 TABLESPOONS Oil
500 g strained tomatoes
8 (à 30 g) small pork cutlets or minute steaks
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 egg (size M)
1 TABLESPOON Flour
2 TABLESPOONS Breadcrumbs
1 package (400 g) Egg spaetzle (fresh food counter)
1 pinch Sugar

Directions

1
Peel and finely chop the onion. Wash the thyme, dab dry, set aside some for garnishing, chop the rest finely. Wash, clean, seed and finely dice the tomatoes. Heat 1 tablespoon of oil in a saucepan, fry the onions and thyme in it. Add the strained tomatoes and simmer for about 10 minutes on a low heat.
2
Wash the meat, dab dry and season with salt and pepper. Whisk the egg. Turn escalopes first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a pan. Fry escalopes for 2-3 minutes, turning them until golden brown. Cook pasta in boiling salted water for about 2 minutes. Stir the diced tomatoes into the sauce, except for a little to garnish. Season to taste with salt, pepper and sugar. Drain the noodles and let them drain.
3
Fry escalopes for 2-3 minutes, turning them until golden brown. Cook pasta in boiling salted water for about 2 minutes. Stir the diced tomatoes into the sauce, except for a little to garnish. Season to taste with salt, pepper and sugar. Drain the noodles and let them drain. Serve schnitzel with spaetzle and tomato sauce, garnish with thyme and tomatoes