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Schnitzel with pesto and parmesan
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Ingredients
Directions
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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.
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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.
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Heat the oil and fry the cutlets in 2-3 minutes per side until golden brown and cooked.
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Meanwhile, cook the tortellini al dente.
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Garnish the schnitzels with wedges of lemon and basil and serve with the pasta.
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Nutrition
835Calories
Sodium0% DV0g
Fat52% DV34g
Protein112% DV56g
Carbs25% DV74g
Fiber0% DV0g
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