John Myers
Lemon Spaghetti with Small Schnitzels
The perfect lemon spaghetti with small schnitzels recipe with a picture and simple step-by-step instructions.
- 300 g Spaghetti
- 1 Onion
- 3 Garlic cloves
- 5 Stems Thyme
- 1 Organic lemon
- 8 Discs Thinly sliced pork loin
- 15 g Butter
- 400 g Cream for cooking
- 1 tsp Chicken broth
- 6 tbsp Oil
- Salt pepper
- Cook the spaghetti according to the instructions on the packet. Peel the onion and garlic and chop finely.
- Pluck the thyme into small pieces. Wash the lemon with hot water, pat dry and rub the peel, squeeze 1/2 lemon.
- Wash the schnitzel (pork loin), pat dry, season with salt and pepper. Sauté the onion in butter, add the cream, stock and lemon zest and simmer for about 10 minutes.
- Heat some oil (or clarified butter) in a pan and fry the schnitzel for about 2-3 minutes on each side, add thyme and garlic and fry with them.
- Season the lemon cream with salt, pepper and lemon juice. Mix the spaghetti with the sauce and serve with the schnitzel.
- Tomato salad or green salad tastes good with it.
- Tip 1: Instead of pork loin, turkey escalope can be used and then cut into smaller pieces (3 pieces). If you like, you can fry 250 g ready-to-cook frozen shrimp and serve garnished on the spaghetti plate.
- Tip 2: For the veggie version, cook 2 finely chopped red chilies in the sauce, then fold in 1 bunch of finely chopped rocket and serve sprinkled with grated Parmesan. Sprinkle with roasted pine nuts if necessary.
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