Breaded veal steak Spanish style

Ingredients for 4 servings:

• 4 veal steaks (150 g each)
• 60 g flour
• 1 egg(s)
• some salt
• some pepper, white
• 30 g breadcrumbs
• 30 g freshly grated Parmesan cheese
• 400 g tomatoes
• 40 g onion(s)
• 80 g butter
• ½ liter meat broth, hot
• 1 tbsp sweet paprika
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pat the veal steaks dry and season all over with freshly ground pepper and salt. Place half of the flour and a beaten egg on a plate. Mix the breadcrumbs with the freshly grated Parmesan and sprinkle on a third plate. Coat the seasoned veal steaks first in flour, then in the egg, and finally in the breadcrumb-Parmesan mixture. Preheat the oven to 220°C. In the meantime, wash the tomatoes, quarter them, and remove the seeds and stem ends. Peel and finely dice the onion. Heat 40g of butter in a saucepan. Sauté the diced onion for 3 minutes until translucent. Add the tomatoes and fry for 5 minutes. Sprinkle the remaining flour over the vegetables and pour in the hot stock, stirring constantly. Let it simmer for 10 minutes. Season the sauce to taste with salt, freshly ground pepper, paprika, and sugar. Grease a baking dish with 5g of butter. Melt the remaining butter in a pan. Place the breaded veal steaks side by side in the baking dish and drizzle with the melted butter. Roast the meat in the oven for 15 minutes. Arrange the cooked steaks on warmed plates and pour the tomato sauce over them.