Summary

Ingredients

• 300 ml water
• 1 ½ teaspoon vegetable stock
• 1 packet tomato (s), happened
• 1 can tomato (s), chopped
• marjoram
• oregano
• Pepper White
• salt
• herbs Provence
• 1 corner (s) parmesan
• 2 egg (s)
• Basil, freshly chopped
• Parsley, freshly chopped
• 100 ml cream
• Flour
• Breadcrumbs
• 500 g pasta
• 500 g pork minute steak (s)
• oil

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Instructions

1. Mix the water with the vegetable stock and place in a saucepan with the tomatoes and the rind of the Parmesan wedge and simmer for about 30 minutes. In between, season to taste with the above-mentioned spices.
2. Then put on the pasta water and cook the pasta according to the instructions on the packet.
3. Mix two eggs for the breading and place on a plate. Make a breading from two parts of grated Parmesan and one part of breadcrumbs. Put the breading and the flour each on a plate.
4. Process the meat with a schnitzel beater. To protect the schnitzel, I recommend covering the meat with cling film, as this does not damage the meat structure. Season to taste with salt and pepper and then pull through the breading line - flour, egg, breading.
5. Put oil or butter in a pan and heat to fry the schnitzel. I recommend roasting these for about 3 minutes on each side over medium heat. If necessary, keep warm in the oven at 50 ° C, covered with aluminum foil. Now add the cream, the chopped parsley and the basil to the sauce and stir well. Remove the parmesan rind from the pot.
6. Put the finished pasta in a pan with a little olive oil and add about half of the sauce. Stir briefly and serve.
7. To refine the dish, it is advisable to use veal escalope instead of the minute steaks.