Recipes
Cutlet marinated in pesto
Ingredients
(4 Servings)
- 250 g tagliatelle (egg-free)
- 50 g fresh basil
- 3 garlic cloves
- 0.5 tsp. table salt
- 0.5 tsp. ground black pepper
- 2 tbsp. breadcrumbs
- 2 tbsp. olive oil
- 4 lean pork chops
- approx. 120 g a little oil for searing
Nutritional values
(per serving)
Directions
Preheat the oven to 120°C.
Chop the basil, garlic, a pinch of salt and pepper in the mixer, add the breadcrumbs and mix in. Slowly pour in the oil until the pesto looks even and then put aside.
Season the cutlets with the remaining salt and pepper and sear briefly on both sides in a pan. Remove from the pan and coat with pesto.
Gratinate in the oven for approx. 20 minutes on a tray covered with baking paper. Meanwhile, cook the pasta according to the instructions.
Spread the pasta evenly on the plate and prepare one pesto cutlet on each plate.
Nutrition Tips
Pesto is normally prepared from a mixture of basil, olive oil, pine nuts and Parmesan. By using breadcrumbs, we save potassium, phosphate and salt, while taste and consistence are preserved.
