This recipe is my family’s absolute favorite! I love pasta my husband loves Schnitzel, my daughter loves pasta and Schnitzel. Everyone loves it. The end 😉

Ingredients 

(serves 4)

3 cups Rigatoni or Penne

4 chicken schnitzel ( or pork, veal or turkey)

1 cup bread crumbs

1/2 cup flour

1 egg

4 Tbsp milk

200 ml heavy cream

150 g Gorgonzola

1 Tbsp butter

1/2 cup fresh grated parmesan

1 head of broccoli

frying oil

• Start cooking the water for the pasta. Once it begins to boil, add the pasta to it.
• In the meantime, take the meat out of the package, wash, and pat dry with a paper towel.
• Place the meat between two sheets of plastic wrap and pound them until they are 1/4 inch thick, with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Whisk the eggs and milk together in a flat bowl. Place a piece of baking paper or foil on the counter and then pour the flour and breadcrumbs on it, in separate piles. Next, dip the meat in the flour, then the egg, and then the breadcrumbs, carefully coating it on both sides and all edges with each, and then set it aside.
• Wash the broccoli and start cooking or steaming it.
• Heat the butter in a small pot on medium heat. Cut the gorgonzola into cubes. When the butter melts, add the gorgonzola cubes and mix them until the gorgonzola melts also. Then add the cream and continue mixing until they are combined.
• Continue cooking the sauce for 5 min on medium heat, stirring occasionally. Remove it from the heat and add the parmesan. Mix it until the cheese is melted and combined with the sauce, then set it aside.
• Next, heat the oil in a frying pan large enough to fit the schnitzel. Make sure the oil is hot enough (about 330 degrees F), and use enough oil so that the schnitzels “swim” in it.
• Fry the schnitzel until golden brown on both sides (approx. 3 min on each side).
• When the pasta is al dente, drain it, and put back in the pot. Pour the sauce over it and mix well.
• Put the pasta on a plate, then add the schnitzel and a side of broccoli and freshly grated parmesan cheese.

Enjoy