Prep: 5min | Cooking: 30min
Complexity: 3/5
ingredients:
(serves 4)
500g pasta of choice, recommend ear-shaped
1 cup pancetta
2 turkey schnitzels
2 tsp mustard
2 tsp flour
2/3 cup vegetable stock
1/4 cup milk or cream
1 tsp cayenne
2 tsp grated lemon zest
1 cup grated yellow cheese
2 tbsp chopped fresh parsley
4 tsp butter
2 garlic cloves, pressed
1/2 cup panko breadcrumbs
method:
Fry the pancetta in a large pan.
Once crispy, set aside on a plate lined with a kitchen paper towel.
Season the turkey with salt, pepper, and paprika. Fry in the same pan for 3 min on each side, before turning down the heat and covering the pan. After 5-8min, flip the schnitzel over, cover the pan again and continue to cook on low heat another 5-8 min. Set the schnitzels, shred, and set aside.
Meanwhile, cook the pasta according to the packet instructions. Drain, set aside.
In a bowl, whisk the mustard and flour into a paste and slowly pour in the vegetable stock, whisking so it combines. Add the milk and cayenne. Pour into the pan and simmer 2-3 min, until a nice thick sauce has formed.
Add the pasta, turkey, pancetta, grated cheese and lemon zest, and 1 tbsp parsley, and mix to combine with the sauce.
In a small pan, melt the butter and simmer the garlic. Once aromatic, add the breadcrumbs, parsley and season lightly with salt and pepper.
Sprinkle some of the breadcrumbs on top of every serving for garlic-flavoured crunch!
