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🍝 Crispy Schnitzel with Bacon-Onion Topping and Pasta

700 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc.
• Red pepper 1 pc.
• Carrots 1 pc.
• Onions, red 1 pc.
• Parsley, fresh 25 g
• Oil 2 tbsp
• Sugar 1 tsp
• Tomato paste 70 g
• Tomatoes, chopped 250 g
• Vegetable broth 200 ml
• Salt pinch
• Pepper, black ground pinch
• Bacon 100 g
• Butter 2 tbsp
• Fried onions 25 g
• Breadcrumbs 25 g
• Ham schnitzel from the top round of pork 600 g
• Spaghetti 500 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Wash the zucchini and cut off the ends.
3. 3. Dice the zucchini into small cubes.
4. 4. Wash the bell pepper and cut it in half.
5. 5. Remove the stem and seeds from the bell pepper.
6. 6. Dice the bell pepper into small cubes.
7. 7. Peel the carrot.
8. 8. Cut the carrot into slices about one centimeter thick.
9. 9. Cut the onion in half.
10. 10. Peel the onion halves.
11. 11. Dice the onion into small cubes.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Roughly chop the parsley leaves.
16. 16. Heat one tablespoon of oil in a pot over medium heat.
17. 17. Sauté the carrot slices and onion cubes with sugar for two minutes.
18. 18. Add the bell pepper cubes and zucchini cubes.
19. 19. Cook the vegetables for another four minutes.
20. 20. Stir the tomato paste into the vegetables.
21. 21. Continue to cook the mixture for two minutes.
22. 22. Pour the chopped tomatoes into the pot.
23. 23. Pour the vegetable broth into the pot.
24. 24. Season the sauce with salt and pepper.
25. 25. Let the sauce simmer covered on low heat.
26. 26. Dice the bacon into small cubes.
27. 27. Take a bowl and put the bacon in it.
28. 28. Add two tablespoons of soft butter to the bowl.
29. 29. Add the fried onions to the bowl.
30. 30. Add the breadcrumbs to the bowl.
31. 31. Mix the ingredients in the bowl to form a uniform mixture.
32. 32. Set the bowl aside.
33. 33. Bring five liters of salted water to a boil in a pot.
34. 34. Wash the pork schnitzels.
35. 35. Pat the schnitzels dry with paper towels.
36. 36. Heat one tablespoon of oil in a pan over high heat.
37. 37. Fry the schnitzels all around until golden brown for two minutes.
38. 38. Season the schnitzels with salt and pepper.
39. 39. Place the schnitzels on a baking tray.
40. 40. Distribute the bacon-onion mixture evenly over the schnitzels.
41. 41. Bake the schnitzels in the oven for ten minutes.
42. 42. Add the spaghetti to the boiling water.
43. 43. Cook the spaghetti for nine minutes until al dente.
44. 44. Wash the parsley again if necessary.
45. 45. Shake the parsley dry.
46. 46. Roughly chop the parsley.
47. 47. Stir the parsley into the sauce.
48. 48. Drain the spaghetti.
49. 49. Serve the spaghetti on plates.
50. 50. Place the schnitzels next to the spaghetti.
51. 51. Add the sauce.
52. 52. Serve the dish.

Nutrition per serving

• kcal: 700
• Protein: 45 g · Fett/Fat: 30 g · Carbs: 60 g