John Myers
Ingredients for 2 servings:
- 2 pork schnitzels
- 125g spaghetti
- 1 can tomatoes, chopped
- 100 g cocktail tomatoes
- 100 ml vegetable stock
- 6 stalks of basil
- 4 bowls of oregano
- 1 egg(s)
- 60 g Parmesan
- 3 tbsp breadcrumbs
- 4 tbsp olive oil
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Cook the spaghetti in plenty of salted water according to the package instructions until al dente. Chop the basil and oregano, wash and halve the cherry tomatoes. Simmer the can of tomatoes and broth in a pot with the basil and oregano for about 10 minutes. Then add the fresh tomatoes and simmer for another five minutes. Finally, season with salt and pepper. Halve each schnitzel and season with salt and pepper. Grate the Parmesan cheese and mix it with the breadcrumbs in a plate. Beat the egg in a second plate. First dip the schnitzels thoroughly in the beaten egg and then coat them thoroughly in the Parmesan and breadcrumb mixture. Fry slowly on all sides in a pan with hot olive oil over medium heat. Serve the spaghetti with the sauce and schnitzel on plates and garnish with basil.
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