Home-made tomato chutney is the perfect partner for golden schnitzels.
- Place onion, garlic, sugar, vinegar, thyme and half the tomatoes, in a small saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until liquid evaporates. Stir in remaining tomatoes. Set aside to cool.
- Meanwhile, cook pasta in a medium saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Return saucepan to medium-high heat. Heat 1 tablespoon oil in pan. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add wine and cream. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until sauce thickens. Add basil and pasta. Season with salt and pepper. Toss gently to coat.
- Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook schnitzels, turning, for 2-3 minutes each side or until golden and cooked through. Serve schnitzels with pappardelle, chutney and spinach.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set