Milanese Pasta

Ingredients for 4 servings:

• 600 g veal escalope or turkey escalope
• 500g spaghetti
• 10 tbsp olive oil
• 5 tbsp tomato paste
• 150 g Parmesan, freshly grated
• 1 onion(s)
• 2 cloves garlic
• 4 eggs
• 50 g olives
• 150 g wheat flour
• 1 tsp oregano
• 500 g tomatoes
• 50 g butter
• basil, fresh
• salt and pepper

Instructions

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

with tomato spaghetti

Crack the eggs in a bowl, whisk well with salt and pepper, then add enough Parmesan cheese to form a mush. The cheese may swell a little, so simply add milk to restore the desired consistency. Heat plenty of olive oil in a pan (at least 0.5 cm thick). Do not season the meat! First coat the schnitzels in flour, then dip them in the egg and Parmesan mixture, and then add them to the pan. Turn the schnitzels over after 1-2 minutes and cook until golden brown. Place in a baking dish and keep warm in the oven at 100°C. Score the tomatoes crosswise across the tops and briefly place them in boiling water using a sieve. Rinse in cold water, then peel, quarter, and deseed. Peel the onion, halve, and finely slice. Peel the garlic and dice into small cubes. Roughly chop the olives. Sauté these three ingredients in a little butter without allowing them to brown. Now cook the spaghetti in salted water until al dente. Meanwhile, add the tomatoes to the sautéed ingredients, season with salt and pepper, oregano, and tomato paste, and toss everything briefly, then set aside. Drain the spaghetti, add it to the pan with the tomatoes, and mix everything together. Add 5 tablespoons of the cooking water, or more if needed, to keep everything nice and smooth. Serve the spaghetti with the schnitzels.