Fried pork schnitzel with vegetables and penne

Ingredients

Directions

1. 1

   Wash the cherry tomatoes, grate them dry and cut them in half. Clean, wash and cut the peppers into strips. Peel and halve the onion and cut into fine strips. Peel and chop garlic. Heat oil in a pot. Fry onion and garlic for about 5 minutes. Add paprika and steam for 3-4 minutes. Add canned tomatoes and chop coarsely with a wooden spoon. Bring everything to the boil once and simmer for about 15 minutes at low heat. Add the cherry tomatoes about 5 minutes before the end. Season to taste with salt, pepper and sugar. Keep warm

2. 2

   Meanwhile wash the meat, dab dry and cut in half. Cut open the freezer bag. Place pieces of meat in between and lightly flatten with a meat tenderizer. Season with salt and pepper. Grate cheese. Mix breadcrumbs and cheese. Whisk eggs in a deep plate. Turn escalopes one after the other first in flour, then in egg and breadcrumbs mixture

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet. Heat clarified butter in a large pan. Fry the escalopes for about 4 minutes while turning. Pour the noodles into a sieve, drain briefly, return to the pot and mix with the tomato vegetables. Wash basil, shake dry, pluck leaves from the stems and chop coarsely. Arrange noodles and schnitzel on plates and sprinkle with basil