Schnitzel with braised tomatoes

Name: Schnitzel with braised tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g cherry tomatoes; 1/2 bunch Sage; 2 Garlic cloves; 150 g Fennel salami; 500 g Veal escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Spaghetti Noodles; 2 TABLESPOONS Oil; 5 TABLESPOONS White wine; 200 ml Vegetable broth; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g cherry tomatoes
1/2 bunch Sage
2 Garlic cloves
150 g Fennel salami
500 g Veal escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Spaghetti Noodles
2 TABLESPOONS Oil
5 TABLESPOONS White wine
200 ml Vegetable broth
7-10 Tbsp wooden skewers

Directions

1
Wash the tomatoes, drain and cut in half. Wash sage, shake dry. Pluck the leaves from the stalks. Put a few leaves aside for garnishing. Peel the garlic. Cut salami and garlic into thin slices. Wash the meat, dab dry and cut into 8 approx. 1/2 cm thin slices. Season slices of meat with salt and pepper. Cover with the salami and sage. Fix with wooden skewers. Cook the noodles in boiling salted water according to the instructions on the packet
2
In the meantime, heat the oil in a large pan. Fry the meat in it in 2 portions on each side for 3-4 minutes at medium heat. Remove meat from the pan. Briefly heat the tomatoes and garlic in the frying pan. Deglaze with white wine and stock. Add the meat and braise for 2-3 minutes at medium heat. Season to taste with salt and pepper
3
Drain the pasta. Arrange on plates together with the Saltimbocca and the broth