Schnitzel with pesto and parmesan

Name: schnitzel with pesto and parmesan
Total time: 30 min
Yield: 4
Ingredients: 4 unpansed schnitzel; 5 tablespoon flour; 3 egg; 1 tablespoon Pesto; 75 gram Parmesan cheese; 50 gram bread crumbs; 4 tablespoon olive oil; 400 gram (spinach) tortellini; lemon; fresh basil

Ingredients

4 unpansed schnitzel
5 tablespoon flour
3 egg
1 tablespoon Pesto
75 gram Parmesan cheese

50 gram bread crumbs
4 tablespoon olive oil
400 gram (spinach) tortellini
Lemon
Fresh basil

Directions

Sprinkle the schnitzels with salt and pepper. Sprinkle the flour on a flat plate. Beat the eggs with the pesto in a deep plate. Mix the grated cheese with the breadcrumbs.
Pass the cutlets through the flour first, then through the egg mixture and then through the cheese mixture. Make sure that the meat is covered well with a bread layer.
Heat the oil and fry the cutlets in 2-3 minutes per side until golden brown and cooked.
Meanwhile, cook the tortellini al dente.
Garnish the schnitzels with wedges of lemon and basil and serve with the pasta.