Mozzarella Schnitzel with Tomatoes and Garlic Noodles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel à 150 g
- 200 g mozzarella
- 200 g spinach leaves, frozen
- 500 g cherry tomato (s)
- 400 g ribbon noodles
- 1 bunch parsley, smooth
- 3 clove (s) garlic
- 1 onion (s)
- 75 ml olive oil
- 3 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the tomatoes, quarter them and place in a bowl. Rinse the parsley, put a few leaves aside and finely pluck the rest. Squeeze 2 cloves of garlic and add to the tomatoes with the parsley. Salt and mix well with the 75 ml olive oil. Let it steep for about 30 minutes.
- Cook the pasta as usual, rinse briefly and add to the tomatoes.
- Peel and dice the onion and fry in a tablespoon of olive oil until translucent. Add the frozen spinach and let it thaw while stirring occasionally. Season with salt, pepper and the remaining garlic.
- Pat the schnitzel dry, pat flat, lightly salt and pepper. Cut the mozzarella into slices. Place about one tablespoon of spinach and one mozzarella slice on each of the schnitzel, close, pin with toothpicks and fry in the remaining olive oil for about 5-6 minutes on each side.
- Arrange the schnitzel with the noodles on plates and garnish with the remaining parsley.
- Note: if you can`t get flat-leaf parsley, you can also use basil. But do not use curly parsley, otherwise it will be too bitter.
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