Schnitzel in a parmesan and thyme shell with penne and tomato vegetables

Name: Schnitzel in a parmesan and thyme shell with penne and tomato vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 75 g Noodles (e.g. penne); 7-10 Tbsp Salt; 1 (approx. 125 g) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Parmesan cheese; 3 Stem(s) Thyme; 1 Egg Yolk; 1 TABLESPOON Flour; 1-2 TABLESPOONS Oil; 1 small onion; 250 g cherry tomatoes; 50 ml Vegetable broth (instant); 7-10 Tbsp Thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

75 g Noodles (e.g. penne)
7-10 Tbsp Salt
1 (approx. 125 g) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Parmesan cheese
3 Stem(s) Thyme
1 Egg Yolk
1 TABLESPOON Flour
1-2 TABLESPOONS Oil
1 small onion
250 g cherry tomatoes
50 ml Vegetable broth (instant)
7-10 Tbsp Thyme

Directions

1
Cook the pasta in boiling salted water for 9-11 minutes. In the meantime, wash and dry the cutlets. Season on both sides with salt and pepper. Grate parmesan finely. Wash thyme, dab dry and chop finely. Add to parmesan and mix.
2
Whisk the egg yolks. Turn escalopes first in flour, then in egg yolk and finally in parmesan. Heat the oil in a pan and fry the cutlets on each side for 4-5 minutes at medium heat. Peel and finely dice the onion. Clean, wash and halve the tomatoes. Remove the schnitzel from the pan and keep warm. Add onions to the frying fat and fry. Add tomatoes and fry briefly. Season with salt and pepper. Deglaze with broth and stew at low heat for 2-3 minutes. Season again.
3
Remove the schnitzel from the pan and keep warm. Add onions to the frying fat and fry. Add tomatoes and fry briefly. Season with salt and pepper. Deglaze with broth and stew at low heat for 2-3 minutes. Season again. Drain the pasta and chill in cold water. Arrange them on a plate together with the schnitzel and the tomato vegetables and serve garnished with thyme as you like.