60 min. total time
Ingredients for 4 portions
| 1 | Pk | Tortilla Chips Chili |
| 4 | Stk | Schweinefleisch |
| 1 | Prise | Salt |
| 1 | Stk | Egg |
| 200 | g | Flour |
| 200 | ml | Oil for tde pan |
Ingredients for tde Tomato Sauce
| 300 | g | Spaghetti |
| 2 | Prise | Pepper |
| 200 | ml | Tomato Sauce (strained) |
| 2 | Stk | Garlic |
| 3 | Zweig | Basil (fresh) |
| 1 | Schuss | Olive Oil |
| 1 | Prise | Salt |
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Preparation
- Pound the meat and season with salt. Crush the tortilla chips finely. This works best with a freezer bag and a rolling pin.
- Then beat the egg. Coat the meat pieces in flour, dip in the egg, and coat in the crushed tortilla chips. Press the chips firmly. Fry the schnitzels in hot oil until golden brown.
- Cook the spaghetti in salted water until al dente. Drain and rinse with cold water.
- For the tomato sauce: Peel and crush the garlic with a garlic press. Pluck the leaves off the basil, wash, and finely chop.
- In a pot, simmer the tomato sauce, garlic, pepper, basil, and olive oil over low heat for a few minutes, stirring occasionally. Season with salt and pepper.
- Plate the spaghetti, pour the tomato sauce over it, and top with the tortilla chips schnitzel. Garnish with more tortilla chips and basil leaves.
Nutrition score
958
53,63 g
17,85 g
99,71 g
60 min. total time | 60 min. preparation time |
