Tomato-Mozzarella-Schnitzel with Pesto-Spaghetti

Name: Tomato-Mozzarella-Schnitzel with Pesto-Spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 250 g Buffalo mozzarella; 3 Tomatoes; 400 g Spaghetti; 8 small turkey escalopes (approx. 80 g each); 2 TABLESPOONS good olive oil; 1 glass (190 ml) pesto alla genovese

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
250 g Buffalo mozzarella
3 Tomatoes
400 g Spaghetti
8 small turkey escalopes (approx. 80 g each)
2 TABLESPOONS good olive oil
1 glass (190 ml) pesto alla genovese

Directions

1
For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Cut mozzarella into thin slices. Wash and roughly dice the tomatoes.
2
Add the noodles to the boiling water and cook according to the instructions on the packet. Wash the meat and dab dry.
3
Heat 2 tablespoons of oil in a large pan with a lid. Fry the escalopes in it for about 2 minutes on each side. Season with salt and pepper. Spread mozzarella and tomatoes on top. Cover and fry for 5-6 minutes more.
4
Drain the pasta and let it drain. Put the noodles back into the pot and mix with pesto, up to 2 tsp. Serve everything and spread the rest of the pesto on the escalopes.