Tagliatelle with Marsala schnitzels

Ingredients for 4 servings:

• 400 g pasta (tagliatelle)
• Salt
• 400 g pork fillet(s)
• 3 tbsp oil
• pepper
• 1 onion(s)
• 1 clove(s) garlic
• 200 ml cream
• 2 tsp, leveled vegetable broth
• 40 g Parmesan
• 1 bunch of basil
• 4 tbsp Marsala
• 3 tbsp lemon juice
• 150 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tagliatelle in plenty of boiling salted water according to the package instructions until al dente. Rinse the fillet, pat dry, and cut into slices about 1 cm thick. Fry in hot oil for about 3 minutes on each side. Season with salt and pepper and remove. Peel and finely chop the onion and garlic. Brown both in the frying fat. Deglaze with 150 ml of water, then pour in the cream and vegetable stock and simmer for about 6 minutes. Grate the Parmesan cheese into the sauce, leaving a little extra for garnishing. Rinse the basil and shake dry. Pick off the leaves and stir in. Add the Marsala, lemon juice, and now the meat to the sauce. Drain the pasta, let it drain, and arrange on plates with the sauce. Finally, grate the remaining Parmesan cheese over the top and serve.