Schnitzel á la Kalli with Torro Rosso pasta and vegetables

Ingredients for 4 servings:

• 4 pork schnitzels (minute schnitzels)
• 2 jars of Pesto Rosso (185 g each) (from Bertolli)
• 12 tbsp oil (peanut oil)
• 1 small broccoli
• 200 g cherry tomatoes
• 1 small zucchini
• 100 g breadcrumbs
• 2 eggs
• 1 tsp spice mix (chili – garlic)
• 1 tsp chicken broth
• 4 tbsp sauce (Hamburger sauce from Homann)
• 125 g bacon, diced
• 4 tbsp olive oil, mild
• 2 tbsp flour
• 400 g pasta

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring salted water with the chicken stock to a boil. Cook the pasta al dente according to the package instructions. Trim the broccoli and cut into small florets. Wash the zucchini and slice with a serrated knife. Wash the cherry tomatoes and quarter them. Sauté all the vegetables in a little olive oil. Add the pasta to the vegetables with a little of the cooking water. The vegetables should not float, but should be moist. Fold in about 250g of Pesto Rosso and mix evenly. Fry the bacon separately in a pan and add it to the pasta with vegetables. Brush the schnitzels evenly on both sides with the remaining Pesto Rosso. Coat the schnitzels in flour on both sides. Then dip each one in the beaten and whisked eggs and coat them in a mixture of breadcrumbs and chili-garlic spice mix. Fry the breaded schnitzels in hot peanut oil at medium heat until golden brown on both sides. When serving, add 1 teaspoon of Hamburg sauce to each serving.