Garlic-Infused Schnitzel with Emmental Farfalle

1.Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, keeping warm.

2.While the pasta cooks, season the pork minute steaks generously with salt and freshly ground black pepper on both sides.

3.Heat the vegetable oil in a large frying pan over medium-high heat until shimmering.

4.Add the thinly sliced garlic to the pan and sauté for about 1 minute until fragrant and lightly golden, taking care not to burn the garlic. Remove the garlic slices with a slotted spoon and set aside on a paper towel to drain.

5.In the same pan with the garlic-infused oil, add the seasoned pork minute steaks. Increase the heat to high and sear the steaks for about 2-3 minutes per side until golden brown and cooked through. Remove the steaks and keep warm.

6.Place the cooked farfalle on serving plates. Evenly sprinkle the grated Emmental cheese over the hot pasta so it begins to melt.

7.Arrange the pork minute steaks on top of the cheese-topped farfalle, then scatter the sautéed garlic slices over the steaks.

8.Drizzle the remaining garlic-infused oil from the pan over the entire dish to finish.

9.Serve immediately, enjoying the combination of tender pork, melted cheese, and aromatic garlic oil.