Schnitzel in egg shell with spaghetti and green pesto

Name: Schnitzel in egg shell with spaghetti and green pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Parsley; 1 Garlic clove; 25 g Cashew nuts; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vinegar; 4 Pork cutlet (approx. 100 g each); 100 g cherry tomatoes; 300 g Spaghetti; 2 Eggs (size M); 1 heaped tablespoon grated Parmesan cheese; 80-100 g Flour; 4-6 Tbsp Oil; 7-10 Tbsp a few squirts of lemon juice; 40 g sliced parmesan cheese; 7-10 Tbsp Lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Parsley
1 Garlic clove
25 g Cashew nuts
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vinegar
4 Pork cutlet (approx. 100 g each)
100 g cherry tomatoes
300 g Spaghetti
2 Eggs (size M)
1 heaped tablespoon grated Parmesan cheese
80-100 g Flour
4-6 Tbsp Oil
7-10 Tbsp a few squirts of lemon juice
40 g sliced parmesan cheese
7-10 Tbsp Lemon

Directions

1
Wash the parsley and pluck the leaves. Peel garlic and dice it roughly. Puree parsley, garlic, cashew nuts and olive oil in a blender. Season with salt, pepper and vinegar. Wash cutlets, dab dry, cut in half, tap flatter.
2
Wash and halve the cherry tomatoes. Cook spaghetti in boiling salted water for 8-10 minutes, drain. In the meantime, mix eggs and grated parmesan. Turn escalopes first in flour, then in scrambled egg. Fry briefly on each side in hot oil. Season with salt and pepper and fry for 3 minutes at low heat. Season with lemon juice. Heat 1 tablespoon of pesto in a pan. Toss halved tomatoes and spaghetti in it.
3
Season with salt and pepper and fry for 3 minutes at low heat. Season with lemon juice. Heat 1 tablespoon of pesto in a pan. Toss halved tomatoes and spaghetti in it. Serve in portions with cutlets and the rest of the pesto. Serve garnished with parmesan slices and lemon