Master chef
Utensils
Apron
Colander
Cooking spoon
Fork
Frying pan
Measuring cup
Pan
Paring knife
Scissors
Spatula
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Squash
Cut the squash in half, remove the seeds, cut into 12 slices approx. 1 cm thick.
Crumb coating
Empty the breadcrumbs and flour into two separate shallow dishes. Beat the eggs in a deep dish, season. Toss the slices of squash in the flour one at a time, shake off the excess, then dip them in the egg and breadcrumbs. Press firmly on the crumb coating.
To fry
Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a non-stick frying pan. Reduce the heat, add the squash schnitzel in batches, fry for approx. 8 mins. on each side. Remove, keep warm.
Pasta
Cook the pasta in boiling salted water until just al dente. Drain the pasta, retaining approx. 150 ml of the cooking water. Add the butter and cooking water to the same pan, heat through. Remove the pan from the heat. Add the cheese along with the pasta, mix until the sauce becomes creamy, season.
To serve
Finely chop the parsley using scissors, spread on top of the squash. Serve the squash schnitzel with the pasta.
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