Summary

Ingredients

• 800 g pork fillet (s)
• 1 small onion (s)
• Basil, (amount as required)
• salt and pepper
• sugar
• 100 g parmesan, in one piece
• 2 egg (s)
• Flour
• Breadcrumbs for the breading
• 500 g spahetti
• 1 lemon (s), grated zest and juice
• olive oil

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Instructions

1. Bring the salted water for the spaghetti to the boil - cook the spaghetti al dente.
2. Peel the onion and cut into fine wedges. Wash the basil, chop it dry and roughly. Grate the parmesan, mix with breadcrumbs, whisk the eggs
3. Pat the fillet dry and cut into thin slices. Season the fillet schnitzel with salt and pepper, then turn in the flour, egg and finally in the Parmesan breading
4. Drain the spaghetti well, heat about 5 tablespoons of oil in a pan and sauté the onions
5. Sweat the lemon zest briefly, toss the pasta and lemon juice in it, season with salt, pepper and a pinch of sugar, fold in the basil and keep warm in the pan
6. Heat about 3 tablespoons of oil in a large pan, fry the schnitzel in it for 2-3 minutes on each side until crispy.