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Tortellini schnitzel casserole

updated

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Ingredients for 4 servings:

  • 500 g tortellini, fresh e.g. with meat filling
  • 4 pork schnitzels, frozen, ready breaded
  • 200 g peas, frozen
  • 200 g carrot(s), round, frozen
  • 500 ml sauce, light
  • 100 g cream
  • 50 g herb sauce
  • Thyme
  • salt and pepper
  • Herbs, Italian
  • nutmeg
  • Garlic
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Easy use of leftovers

Place the tortellini in a baking dish. Fry the schnitzel in a little oil, cut into small pieces, and arrange them over the tortellini. Sauté the peas and carrots in the fat, then pour the sauce over them and simmer for about 10 minutes. Preheat the oven to 160°C (fan/convection oven). Pour the sauce over the schnitzel and tortellini in the baking dish and bake everything in the oven for about 30 minutes. This recipe was purely improvisational; I simply used up what I had left over.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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