Almond schnitzel with pasta salad

Ingredients for 2 servings:

• 2 pork schnitzels
• 1 egg(s)
• 1 tbsp milk
• 40 g breadcrumbs
• 50 g almond flakes
• 1 ½ tbsp clarified butter
• 200 g croissant pasta, rigatoni or piccolini
• 1 tsp sugar
• 1 tbsp thyme, finely chopped
• 1 garlic clove(s), finely chopped
• 125 g feta cheese, crumbled
• 125 ml milk
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar, lighter
• ¼ cucumber(s)
• ½ bell pepper(s)
• 1 onion(s), finely diced
• 2 small tomatoes
• 50 g pitted olives
• 50 g peas, frozen
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the pasta in salted water according to the package instructions. For the dressing, puree half of the cheese with milk, thyme, vinegar, sugar, and garlic. Season with salt, pepper, and lemon juice. Clean and wash the cucumber and bell pepper and dice them. Wash and chop the tomatoes. Thaw the peas and halve the olives. Drain the pasta, refresh in cold water, and mix with all the other ingredients. Mix the flaked almonds with the breadcrumbs in a deep dish. Whisk the egg with 1 tablespoon of milk and season with salt and pepper. Roll the schnitzel first in the egg mixture, then in the almond mixture. Heat the clarified butter in a pan and fry the schnitzel for 2 minutes on each side. Arrange the schnitzel with the salad and serve.