Fried Pork Schnitzel with Pasta Primavera

Step 1

To make the fresh pasta place flour and salt into a blender, turn on and add 2 eggs, water and oil while the machine is on. Mix until it starts to clump together. Remove from the bowl and press together using your hands. Wrap in glad wrap and refrigerate for 30 mins.

Step 2

Butterfly the pork by cutting diagonally halfway through the centre. Open up and hammer the meat until thinner and twice its size. Season with salt and pepper. Pass through flour, shake off the excess, then into beaten egg and milk, shake off excess, then into breadcrumbs. Reserve into fridge for later. 

 Step 3

Roll the pasta into sheets on number 2 thickness which is 1 away from the thinnest size. Leave the pasta to dry for 10mins and then cut into desired ribbons. Roll up the sheets and cut using a large kitchen knife.

Step 4

Place the chopped broccoli into boiling salted water for 1min and then drain. 

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Step 5

Place olive oil into a frying pan and over high heat cook the onions and garlic for 3mins. Reduce heat to medium and add zucchini. Season and cook for 2mins. 

Add peas, vegetable stock powder, broccoli and water. Bring to a boil and simmer for 3-5mins until sauce has reduced by half.

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Step 6

Remove the frying pan from heat and stir through spinach leaves, parmesan and butter.

The sauce is now ready. Place a pot of water to boil for the pasta and season it with salt.

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