Schnitzel with pesto sauce

Name: schnitzel with pesto sauce
Total time: 40 min
Yield: 4
Ingredients: 4 unpansed schnitzel; 1 tablespoon flour; 1 tablespoon oil; 1 teaspoon butter; 1 teaspoon lemon juice; dash dry white wine; 2 tablespoon mascarpone; 1 clove garlic for the pesto; 50 gram basil for the pesto; 20 gram pine nuts for the pesto; 75 milliliters extra virgin olive oil for the pesto; 50 gram Parmesan cheese for the pesto

Ingredients

Directions

Beat the cutlets a little flatter and pat them dry with kitchen paper.
Sprinkle with salt, pepper and flour on both sides. Shake off the excess flour.
Heat the oil and butter in a large frying pan at medium height and fry the meat for 2 minutes per side.
Remove from the pan and keep the meat on a dish hot in a moderately hot oven.
Add the lemon zest to the shortening and stir the cakes.
Extinguish with the wine, add the mascarpone and cook for half a minute on medium high.
Turn off the heat source and stir in the pesto until smooth.
Pour this pesto sauce over the meat and serve immediately.