Ingredients
- 4 veal escalopes flattened with a meat tenderiser
- 1 kg tomatoes, diced
- ½ onion
- 1 clove of garlic, halved
- 50 ml olive oil + 3 tbsp
- Basil
- Salt
- Pepper
- 50 g butter
- For the breading
- 2-3 eggs
- 200 g breadcrumbs
- 200 g parmesan
- Flour
- Salt
- Pepper
- Paprika powder
-
- 200 g spaghetti or spaghettoni
Instructions
- In a large pan, sauté the onion (in one piece) in olive oil. Add the diced tomatoes and simmer over a medium heat. After 20 minutes, add a few basil leaves and stems, salt and pepper and simmer for a further 10 minutes.
- Gently fry the garlic in 1 tbsp olive oil, then discard the garlic and add the flavoured oil to the tomatoes.
- Remove the onion and basil from the sauce. Pass the tomatoes through a sieve using a soup ladle or spoon, occasionally scraping the bottom of the sieve.
- Reduce the strained sauce over a low heat for 30 minutes until it thickens. Flavour with salt and pepper.
- In the meantime, beat the eggs with salt, pepper and a little paprika powder. Mix the breadcrumbs with the Parmesan in a 50/50 ratio.
- Season the meat with salt and pepper, dip first in flour, then in the egg mixture and finally in the breadcrumb- Parmesan mixture, then dip again in the egg mixture and in the breadcrumbs. Double-bread all the cutlets in the same way and place the breaded meat in the fridge for 10 minutes.
- Cook the pasta according to the instructions until al dente and set aside.
- Fry the meat in a mixture of 2 tablespoons of oil with the butter until golden brown on both sides.
- Add the pasta to the tomato sauce and mix well. Serve with the meat and garnish with basil and parmesan to taste.
