John Myers
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Mozzarella Schnitzel with Pesto Spaghetti
The perfect mozzarella schnitzel with pesto spaghetti recipe with a picture and simple step-by-step instructions.
for the pesto:
- 5 tbsp Olive oil
- 2 tbsp Pine nuts
- 1 Pc. Clove of garlic
- 1 pot Basil
- 30 g Parmesan or Pecorino
- 2 tbsp Lime or lemon juice
- Salt pepper
for the rest:
- 300 g Spaghetti
- 500 g Turkey or chicken schnitzel
- Some olive oil
- 4 Pc. Tomatoes, cut into cubes
- 250 g Mozzarella
- For the pesto, first heat 1 tablespoon of oil in a pan and roast the pine nuts for a few minutes until golden. Finely chop the garlic clove, pluck the basil, grate the cheese and finely puree together with the pine nuts and the remaining oil. Season to taste with lime juice, salt and pepper.
- Cook the spaghetti in boiling salted water according to the instructions on the packet. In the meantime, fry the schnitzel in a pan heated with oil for about 3 minutes on each side. Salt, pepper and keep warm.
- Briefly toast 1 tablespoon of the prepared pesto with the diced tomatoes in the remaining frying fat. Drain the spaghetti, collecting 100 ml of the pasta water. Mix this with the rest of the pesto and mix with the spaghetti.
- Cut the mozzarella into thin slices. Finally, top the schnitzel with the mozzarella slices and tomato cubes. Serve with the pesto spaghetti.
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