Summary

Ingredients

• 400 g chicken schnitzel
• 250 g pasta (Barilla Bavette n.13)
• 500 ml cooking cream
• 2 spring onion (s)
• 70 g parmesan, rated
• Onion powder
• Garlic powder
• salt and pepper

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Instructions

1. Cut the spring onion into rings. Cook pasta al dente.
2. Bring the cream to the boil in a pan and reduce. Season the cream with pepper, onion and garlic powder. Stir in the grated parmesan.
3. Season the chicken schnitzel on both sides with salt, pepper and onion and garlic powder. Fry the schnitzel in a pan until golden brown on both sides. Remove the schnitzel from the pan and cut into strips.
4. Add the finished noodles to the sauce and mix everything together.
5. Put the pasta in a deep plate and place the schnitzel strips on top. Spread the spring onion on top.