Mozzarella schnitzel with tomatoes, garlic and pasta

Ingredients for 4 servings:

• 4 pork schnitzels (150 g each)
• 200g mozzarella
• 200 g leaf spinach, frozen
• 500 g cherry tomatoes
• 400 g tagliatelle pasta
• 1 bunch parsley, flat
• 3 garlic cloves
• 1 onion(s)
• 75 ml olive oil
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the tomatoes, quarter them, and place them in a bowl. Rinse the parsley, setting a few leaves aside, and tear the rest into small pieces. Crush 2 garlic cloves and add them to the tomatoes along with the parsley. Season with salt and mix well with the 75 ml olive oil. Let it stand for about 30 minutes. Cook the pasta as usual, refresh briefly, and add to the tomatoes. Peel and dice the onion, and fry until translucent in a tablespoon of olive oil. Add the frozen spinach and let it thaw, stirring occasionally. Season with salt, pepper, and the remaining garlic. Pat the schnitzels dry, flatten them, and season lightly with salt and pepper. Slice the mozzarella. Place about a tablespoon of spinach and a slice of mozzarella on each schnitzel half, fold it over, secure it with toothpicks, and fry in the remaining olive oil for about 5-6 minutes on each side. Serve the schnitzel and pasta on plates and garnish with the remaining parsley. Note: If you can’t find flat-leaf parsley, you can also use basil. But don’t use curly parsley, otherwise it will be too bitter.