Skinkzchnitzler with pasta and basil cream

Ingredients for Skinkzchnitzler with pasta and basil cream

Instructions for Skinkzchnitzler with pasta and basil cream

To prepare the Skinkzchnitzler with pasta and basil cream recipe, please follow these instructions:

Dup schnitzlerne dry with kitchen roll and spice with pepper. Let the butter become golden on a forehead with high heat. Immediately brown the schnitzels on both sides. Turn down to medium heat and place them finished ½-2 minutes on each side. Take the meat off the pan and keep it warm.

Cut the mushrooms into slices and put them on the forehead. Rinse the fresh spinach thoroughly. Squeeze the thinned spinach for chop, chop it roughly. Turn the sprout in the mushrooms. Put on the lid and simmer for 5 minutes. Season with salt, pepper and possibly. Pressed garlic.

Cook the pasta as instructed on the package and pour it into a sieve. Pour the cream into the pasta pie and allow it to boil. Add 1 dl of boiling water and chopped basil leaves, season with salt and pepper and turn the pasta in.