Name: Veal schnitzel pesto pasta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 200 gram grape or cherry tomatoes, halved; olive oil cooking spray; 300 gram spaghetti; 1 bunch basil; 2 tablespoon pine nuts, toasted; 2 clove garlic, coarsely chopped; 1/2 cup grated parmesan, plus extra, to serve; 1/3 cup extra light olive oil; 3/4 cup packaged dried breadcrumbs; 4 un-crumbed veal leg steaks; 1/4 cup egg mayonnaise; 2 tablespoon vegetable oil

Ingredients

200 gram grape or cherry tomatoes, halved

olive oil cooking spray

300 gram spaghetti

1 bunch basil

2 tablespoon pine nuts, toasted

2 clove garlic, coarsely chopped

1/2 cup grated parmesan, plus extra, to serve

1/3 cup extra light olive oil

3/4 cup packaged dried breadcrumbs

4 un-crumbed veal leg steaks

1/4 cup egg mayonnaise

2 tablespoon vegetable oil

Method

1.Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place tomato, cut-side up, on prepared tray; spray with oil. Season with salt and pepper. Bake for 15-20 minutes or until softened.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain; keep warm. Process basil leaves, pine nuts, garlic, parmesan and olive oil until just smooth. Set aside.

3.Place breadcrumbs on a plate. Brush each side of veal with mayonnaise. Press in crumbs to coat evenly.

4.Heat vegetable oil in a large trying pan over moderate heat. Add veal; cook for 2 minutes each side or until golden and cooked. Drain on paper towels.

5.Cut schnitzel into 2cm strips. Toss pasta with pesto. Divide pasta among serving plates. Top with veal and tomato. Serve with extra parmesan.

Buy good quality basil pesto instead of making your own. Use roast capsicum or pumpkin instead of tomatoes. For a unique flavour, use spinach or rocket instead of basil leaves in the pesto. You can use chicken schnitzel instead of veal. Use separate hands to dip schnitzel into the egg and the crumb coating. If time permits, chill crumbed schnitzels before cooking. Use a combination of fresh and dried breadcrumbs. Japanese breadcrumbs (known as panko) also give a lighter texture. They’re in the Asian food aisle and Asian grocery stores.
Note

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Ingredients

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