Pasta with broccoli pesto and breaded schnitzel

For 4 people
  • 600 g Broccoli
  • Salt
  • 300 g Orecchiette (pasta)
  • 2–3 Garlic cloves
  • 40 g Parmesan cheese
  • 40 g pine nuts
  • 5–6 EL Olive oil
  • Pepper
  • 4 Pork schnitzel (approx. 125 g)
  • 2 Eggs (size M)
  • 4 EL Breadcrumbs
  • 2–3 EL flour
  • 20 g clarified butter
  • 150 g Mini mozzarella balls
  • flat-leaf parsley
30 minutes
very easy
1.
Clean and wash broccoli and cut the florets from the stems. Cut the tender stems into thin slices. Cook the broccoli in salted boiling water for 7–8 minutes. Pour into a sieve and drain well
2.
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel and roughly chop the garlic. Coarsely grate the parmesan. Approx. Put half of the broccoli, garlic, parmesan and pine nuts in a tall mixing bowl. Add oil and purée finely with a hand blender. Season to taste with salt and pepper
3.
Meanwhile cut the schnitzel in half. Whisk eggs in deep plates. Mix the breadcrumbs, 1/2 teaspoon salt and 1/2 teaspoon pepper in a second deep plate. Turn the schnitzel one after the other in flour, egg and breadcrumbs. Heat the clarified butter in a large pan, fry the schnitzel on each side over medium heat for about 2 minutes until golden. Drain the mozzarella well
4.
Pour the noodles into a colander, rinse briefly and allow to drain. Return to the saucepan, mix with the pesto, remaining broccoli florets and mozzarella, heat up, season with salt and pepper. Serve in bowls with two schnitzel each and garnished with parsley if you like
1 person approx:
  • 860 kcal
  • 3610 kJ
  • 56 g protein
  • 41 g fat
  • 68 g carbohydrates

0 Comments

Leave A Comment