John Myers
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Baked Schnitzel on Tomato Noodles
The perfect baked schnitzel on tomato noodles recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- 1 Onion
- 1 Clove of garlic, if you like
- 1 tbsp Olive oil
- 1 Can, small Tomatoes
- 1 tbsp Tomato paste
- 125 ml Vegetable broth
- Salt pepper
- 1 pinch Sugar
- 1 tsp Balsamic vinegar
- 2 tbsp Italian herbs, frozen
- 250 g Tagliatelle
Also:
- 2 Pork escalope or turkey escalope
- Salt pepper
- 100 g Creme fraiche Cheese
- 2 tbsp Grated Parmesan
- Pepper from the grinder
- 2 tbsp Italian herbs, frozen
- Preheat the oven to 200 ° C (top / bottom heat).
- Cook the noodles al dente according to the instructions on the packet.
- In the meantime, peel the onion and garlic, dice finely and sauté in olive oil until translucent. Add tomato paste, toast briefly and deglaze with the tomatoes from the tin. Add the vegetable stock and simmer for about 15 minutes with the lid on. Season with salt, pepper, sugar and balsamic vinegar, puree everything with a cutting stick. Stir in the herb mixture.
- Drain the pasta and mix with the tomato sauce while it is still hot. Grease a baking dish and add the pasta.
- Wash the schnitzel and pat dry, cut in half and season with salt and pepper. Heat clarified butter in a pan and fry the schnitzel briefly on both sides.
- Mix the creme fraiche with the Parmesan, some freshly ground pepper and herb mixture. Place the schnitzel on the pasta and brush with the mixed creme fraiche. Bake in the preheated oven for about 20 minutes.
- Mixed lettuce tastes good with it.
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