Milanese pasta

Ingredients for 2 servings:

• 4 veal escalopes (80-100 g each)
• salt and pepper
• 3 tbsp flour
• 2 eggs
• 50 g Parmesan, freshly grated
• 100 g breadcrumbs
• 2 tbsp clarified butter
• 400g spaghetti
• 2 tbsp olive oil
• 1 onion(s)
• 2 cloves garlic
• 600 g tomatoes
• 1 tbsp tomato paste
• Cayenne pepper
• a few stalks of basil
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the veal escalopes under cold running water, pat dry, and flatten. Season with salt and pepper, and coat in flour. Beat the eggs. Mix the Parmesan with the breadcrumbs. Dip the escalopes in the eggs, then coat in the Parmesan and breadcrumb mixture. Fry in hot clarified butter until golden brown on both sides. Remove from the pan and keep warm. Cook the spaghetti in boiling salted water for about 10 minutes until al dente. Add the olive oil to the remaining cooking fat in the pan. Peel the onion and garlic cloves, finely dice, and sweat until translucent. Blanch the tomatoes, peel, deseed, and finely chop. Add them to the pan with the tomato paste and sweat. Season with salt, pepper, cayenne pepper, and sugar. Rinse the basil, shake dry, and pick off the leaves. Serve the escalopes with the spaghetti and tomatoes, garnished with basil.