Schnitzel Milanese with a tasty Parmesan note

Ingredients for 5 servings:

• 300 ml water
• 1 ½ tsp vegetable broth
• 1 pack of tomatoes, pureed
• 1 can of tomatoes, chopped
• marjoram
• oregano
• Pepper, white
• Salt
• Herbs of Provence
• 1 corner(s) of Parmesan
• 2 eggs
• Basil, freshly chopped
• Parsley, freshly chopped
• 100 ml cream
• Flour
• breadcrumbs
• 500 g pasta
• 500 g minute steak(s) of pork
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Combine the water and vegetable stock in a pot with the tomatoes and the rind of the Parmesan cheese wedge. Simmer for about 30 minutes. Season to taste with the spices listed above. Then boil the pasta water and cook the pasta according to the package instructions. For the breading, beat two eggs and place them on a plate. Make a coating from two parts grated Parmesan cheese and one part breadcrumbs. Place the coating and flour on separate plates. Pound the meat with a schnitzel tenderizer. To protect the schnitzel, I recommend covering it with plastic wrap, as this prevents damage to the meat structure. Season with salt and pepper to taste, then coat it in the “breading process”—flour, egg, and breading. Add oil or butter to a pan and heat to fry the schnitzels. I recommend frying them for about 3 minutes on each side over medium heat. If necessary, keep warm in the oven at 50°C, covered with aluminum foil. Now add the cream, chopped parsley, and basil to the sauce and mix well. Remove the Parmesan rind from the pan. Add the cooked pasta to a pan with a little olive oil and about half of the sauce. Stir briefly and serve. To enhance the dish, we recommend using veal escalope instead of the minute steaks.