Turkey schnitzel in egg-parmesan shell

Name: Turkey schnitzel in egg-parmesan shell
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 thin turkey escalopes (à approx. 75 g); 1 Egg; 4 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 1 Onion; 1 Garlic clove; 1 can(s) (850 ml, 800 g) peeled tomatoes; 250 g ribbon noodles; 1 collar Basil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 thin turkey escalopes (à approx. 75 g)
1 Egg
4 TABLESPOONS grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS Oil
1 Onion
1 Garlic clove
1 can(s) (850 ml, 800 g) peeled tomatoes
250 g ribbon noodles
1 collar Basil

Directions

1
Wash the schnitzel and dab dry. Mix the egg and 3 tablespoons of parmesan. Season with salt and pepper. Turn the schnitzel first in the flour, then in the egg and cheese mixture. Fry in hot oil on each side for about 5 minutes.
2
Peel and finely dice the onion and garlic. Remove the schnitzel from the pan and keep warm. Sauté onion and garlic in frying fat. Chop the tomatoes in the tin and pour on. Let it boil down uncovered for about 15 minutes.
3
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Wash the basil, dab dry and cut into strips, except for a few leaves for garnishing. Add to the sauce. Season to taste with salt and pepper.
4
Drain the pasta and let it drain. Arrange schnitzel with noodles and sauce on a plate. Garnish with the remaining basil leaves and sprinkle with remaining parmesan.