Tagliatelle with Marsala Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (taliatelle)
- salt
- 400 g pork fillet (s)
- 3 tablespoon oil
- pepper
- 1 onion (s)
- 1 clove garlic
- 200 ml cream
- 2 teaspoons, leveled vegetable stock
- 40 g parmesan
- 1 bunch basil
- 4 tablespoon Marsala
- 3 tablespoon lemon juice
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in plenty of boiling salted water according to the instructions on the package.
- Rinse the fillet, pat dry and cut into approx. 1 cm thick slices. Fry in hot oil for about 3 minutes on each side. Season with salt and pepper and remove. Now peel and finely chop the onion and garlic. Fry both in the frying fat. Deglaze with 150 ml of water, then pour the cream with the vegetable stock and boil down for approx. 6 minutes. Grate the parmesan into the sauce, except for a little bit to garnish.
- Rinse the basil and shake dry. Pluck the leaves off and stir in.
- Add the marsala, lemon juice and now the meat to the sauce. Drain the pasta, drain and arrange on plates with the sauce. Finally, grate the rest of the parmesan cheese on top and serve.
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