Schnitzel alla caprese au gratin

Name: Schnitzel alla caprese au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; 1 Onion; 1 Garlic clove; 600 g cherry tomatoes; 4 Stem(s) Basil; 2 TABLESPOONS Olive oil; 200 g Whipped cream; 7-10 Tbsp Sugar; 125 g Mozzarella; 400 g ribbon noodles; 3 TABLESPOONS green pesto (glass); 8 wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
1 Onion
1 Garlic clove
600 g cherry tomatoes
4 Stem(s) Basil
2 TABLESPOONS Olive oil
200 g Whipped cream
7-10 Tbsp Sugar
125 g Mozzarella
400 g ribbon noodles
3 TABLESPOONS green pesto (glass)
8 wooden skewers

Directions

1
Wash the chicken fillets, dab dry and cut in half crosswise to make 8 escalopes. Season with salt and pepper. Cover each cutlet with 1 slice of ham, fold up and pin. Peel onion and garlic and chop finely.
2
Wash the tomatoes and cut in half approximately 1⁄3 Wash and roughly chop the basil.
3
Heat the oil in a large frying pan. Sauté the escalopes in it for about 2 minutes on each side. Take them out. Add onion, garlic and tomatoes to the hot frying fat and fry for about 2 minutes. Take out approx. 1⁄3 of the tomatoes.
4
Deglaze remaining tomatoes with cream, bring to the boil and simmer for about 2 minutes. Season with salt, pepper and 1 pinch of sugar. Stir in basil.
5
Pour tomato cream into an ovenproof dish and place the escalopes on top. Dice the cheese or pluck it into pieces. Spread on the meat with the remaining tomatoes. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 10 minutes.
6
Cook pasta in boiling salted water according to package instructions. Drain, drain and immediately mix with pesto. Serve with the escalopes.