John Myers
Ingredients for 4 servings:
- 200 g pasta (macaroni)
- Salt
- 1 onion(s)
- 1 garlic clove(s)
- 4 pork schnitzels
- 3 tbsp oil
- pepper
- 1 pack of chopped tomatoes with basil (tetra pack)
- 250 ml whipped cream
- 60 g Parmesan, grated
- 3 eggs
- 30 g breadcrumbs
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the macaroni in plenty of salted water according to the package instructions and drain well. Peel and finely chop the onion and garlic. Halve the schnitzels and sear them on each side in 2 tablespoons of hot oil. Season with salt and pepper and remove from the oven. Add 1 tablespoon of oil, the onion and garlic to the pan juices and sauté briefly. Add the tomatoes. Bring to a boil briefly and then transfer everything to a greased baking dish. Place the schnitzels on top and layer the macaroni on top. Whisk together the cream, 30g of Parmesan cheese and the eggs. Season with salt and pepper and transfer to the dish. Mix together 30g of Parmesan cheese and the breadcrumbs and sprinkle over the macaroni. Bake in a preheated oven at 180°C on the second rack from the bottom for approx. 45 minutes (fan oven not recommended). I learned this in home economics class.
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