Fried pork escalopes with asparagus and ribbon noodles recipe

Fried Pork Escalopes with Asparagus and Ribbon Noodles recipe

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Recipe intro

This recipe for fried pork escalopes with asparagus and ribbon noodles is a delightful combination of flavors and textures. The tender pork escalopes are coated in a crispy breadcrumb crust, while the asparagus adds a refreshing crunch. The ribbon noodles, tossed in a flavorful sauce, complete the dish with their silky texture. This recipe is perfect for a quick and satisfying dinner that will impress your family or guests.

Keywords: fried pork escalopes, asparagus, ribbon noodles, crispy, flavorful.

Fried pork escalopes with asparagus and ribbon noodles recipe details

Fried pork escalopes with asparagus and ribbon noodles recipe, recipe Rating: 4.8
Number of votes:135 

Ingredients

200 g	ribbon noodles
300 g	green asparagus, cut into bite-sized pieces
	salt and freshly ground black pepper
70 g	sun-dried tomatoes in oil, diced
50 g	pine nuts, roasted
1 clove(s)	garlic, minced
130 g	freshly grated Parmesan cheese
3 sprig(s)	basil, chopped
2	eggs
2 tbsp	breadcrumbs
8	pork escalopes
2 tbsp	flour
2 tbsp	oil
1 tbsp	water

Instructions

Cook the noodles in salted water until al dente.

Break the eggs into a soup plate and whisk slightly with a fork. In another plate fill some flour and in a third mix the breadcrumbs with the cheese. Turn the escalopes first in the flour, then in egg and finally in the breadcrumb mixture. In a large pan, heat the oil. Fry the escalopes until golden brown and crispy on both sides.

In a separate pan, heat 1 tablespoon of the sundried tomato oil. Fry the asparagus and the garlic for 2-3 minutes. Add the drained noodles, pine nuts, basil and tomatoes and cook for some more minutes.

Serve together with the escalopes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a