Milanese Pasta

Ingredients for 4 servings:

• 200g spaghetti
• 1 onion(s)
• 8 small veal escalopes (or turkey, pork)
• salt and pepper
• 2 tbsp flour
• 3 eggs
• 50 g Parmesan, freshly grated
• 2 tbsp butter
• 2 tbsp oil
• 1 pack of chopped tomatoes, 500 g
• 1 tsp oregano, shredded

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Bring salted water to a boil in a large pot for the spaghetti. Cook the pasta in the water for about 8-10 minutes according to the package instructions, until al dente. Peel and finely chop the onion. Pat the meat dry, gently flatten it, lightly season with salt and pepper, and dust with flour. Whisk the eggs and Parmesan cheese. Heat the butter and 1 tablespoon of oil in a pan over medium heat. Thoroughly coat the schnitzel in the egg and Parmesan mixture and fry in two batches in the hot fat over medium heat for about 2-3 minutes on each side until golden brown. Add a little more fat if necessary. Remove the schnitzel from the pan and keep warm in a preheated oven at 100°C (top/bottom heat). Add the remaining oil to the pan and sauté the onion. Pour in the tomatoes, heat through, add salt and pepper, and season with oregano. Serve the schnitzel with the tomato sauce and the spaghetti.