Italian schnitzel with pasta

Ingredients for 4 servings:

• 500 g pork, shredded
• 2 tsp garlic salt
• 1 tsp sweet paprika powder
• 2 pinches of pepper
• 3 tbsp olive oil
• ½ zucchini
• 100 g beans, green frozen
• 100 g mushrooms
• 100 g tomato peppers
• 1 tsp mustard
• 1 tsp ketchup, curry
• 1 tsp Italian spice mix
• 1 tbsp broth, granulated instant

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

First, cut the meat into thin strips and place them in a bowl with the oil. Add the spices (including the spice mix). Now cover the meat and refrigerate overnight. Next, clean the vegetables and, if needed (you don’t need to chop the beans), dice them. Sauté in a preheated pan and season to taste – but be careful, because if you add the vegetables to the roasted meat later, you won’t season them too much. However, if you prefer to serve the vegetables separately, you can season them to your heart’s content. Now, sear the meat on high heat until evenly browned on all sides. Then pour in 3 cups of water, add the broth, mustard, and ketchup. Let this boil down and – here comes my variation – add the vegetables. If you like, you can add a cup of cream. Prepare the pasta – and I leave it up to everyone to choose according to their own taste – according to the package instructions and serve everything together.