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Baked Melba schnitzel with tagliatelle

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Ingredients for 4 servings:

  • 320 g tagliatelle pasta
  • 200 ml cream
  • salt and pepper
  • 2 tbsp tomato paste
  • 200 ml peach juice
  • 4 peach halves from the can
  • 4 pork loin steaks, 100 – 150 g each
  • 250g mozzarella
  • Fat for the mold

Instructions

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

Cook the pasta. Drain and transfer to a greased baking dish. Season the meat with salt and pepper and place on top of the pasta. Slice half a peach and place on top of each schnitzel. Mix the cream, salt, pepper, tomato paste, and peach juice to make a sauce and pour it into the dish. Slice the mozzarella and spread evenly over the mixture. Bake in a preheated oven at 170°C (top/bottom heat) for about 30 minutes. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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