Cotoletta Bolognese

Ingredients for 4 servings:

• 4 thin veal escalopes
• salt and pepper
• n. B. Flour
• 3 eggs, whisked
• e.g. breadcrumbs
• e.g. Clarified butter or fat for frying
• n. B. Cheese (e.g. Gouda and Edam mixed), grated
• 2 onions, diced
• 500 g minced beef
• some olive oil
• 1 vegetable stock cube
• ¾ tube(s) tomato paste
• 1 large can of tomatoes, peeled and roughly pureed
• Salt
• 1 tsp herbs de Provence
• 1 tbsp sugar
• Garlic, fresh or ground
• 150 ml water
• 400g spaghetti
• Water (salt water)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

breaded veal schnitzel with minced meat sauce

First, cook the meat sauce. Sauté two diced onions in olive oil until translucent. Then fry 500g of ground beef until crumbly. Melt the stock cube at the same time. Stir in 3/4 of a tube of tomato paste and deglaze with a large can of tomatoes. Season generously with salt and about 1 teaspoon of freshly ground Provençal herbs and a little garlic. Season with 1 tablespoon of sugar and pour in 150ml of water to prevent the sauce from burning. Reduce the heat and cover the pot; the sauce will now simmer gently. Wash the veal escalopes and pat them dry. Flatten them slightly on the work surface with the heel of your hand; pounding them is not necessary. Season the escalopes first with salt and pepper and then coat them with flour, egg, and breadcrumbs as usual. The breaded schnitzels are then either pan-fried or deep-fried in hot oil—it’s up to you. Preheat the oven to 180°C. Place the schnitzels on a baking sheet lined with baking paper, drizzle with a little sauce (about 3-4 tablespoons), and top with cheese. Place the sheet in the oven until the cheese has melted. Meanwhile, cook the spaghetti in salted water. To serve, arrange the spaghetti on a flat plate, drizzle with the meat sauce, and place a baked schnitzel on top.