Milanese Pasta

Ingredients for 4 servings:

• 500g spaghetti
• salt water
• 500 g pork schnitzel, small or chicken breast
• 2 can/n tomatoes, pureed or chopped
• 1 package Parmesan, grated
• 2 large onions
• 1 small pepper, red, hot
• 2 large garlic cloves
• 5 leaves basil, fresh
• some flour
• 1 shot of red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the spaghetti in approximately 5 liters of salted water according to the package instructions. Dice the onions and slice the bell peppers (do not remove the seeds). Heat approximately 2 tablespoons of olive oil in a second pot. Sauté the onions and bell peppers in the olive oil, then deglaze with a little red wine and simmer until the wine smell dissipates slightly. Add both cans of tomatoes to the onions. Simmer the tomato sauce and season coarsely with salt and pepper. While the tomato sauce is simmering and the spaghetti is cooking, heat a pan with plenty of olive oil. Cut the meat into small pieces and fill a soup plate with the beaten eggs and a little salt and pepper, and a second plate with a mixture of 2/3 Parmesan and 1/3 flour. Now coat the meat first in the egg, then in the breading, and fry in the pan over medium heat until golden brown. Season the sauce with the garlic and basil leaves and let simmer for a little longer. To serve, toss the spaghetti with the sauce, arrange on deep plates, and top with the schnitzels. Garnish with a little Parmesan cheese and two basil leaves for a finishing touch. Serve.