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

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

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.