Milanese schnitzel

Ingredients for 4 servings:

• 4 thin veal escalopes
• 60 g flour
• some breadcrumbs
• 2 egg yolks
• 2 cans of tomatoes, pureed
• 1 clove(s) garlic, finely chopped
• 3 tbsp olive oil
• 1 tsp sugar
• 250 ml vegetable stock
• 1 onion(s), finely chopped
• 500g spaghetti
• e.g. butter or oil for frying
• e.g. salt and pepper
• n. B. Spice(s) of your choice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Veal schnitzel with spaghetti and tomato sauce

For the tomato sauce, heat olive oil in a pan, sauté onions and garlic, and bring to a boil. Add tomatoes and vegetable stock, and bring to a boil. Add salt, pepper, other spices of your choice, and sugar. Simmer on low heat for about 30 minutes (you can simmer for longer to intensify the flavor). Season to taste with more pepper, salt, and sugar. Cook the pasta al dente according to the package instructions. Meanwhile, wash the veal escalopes, pat dry, and flatten. Season with salt and pepper. Beat the eggs. Coat the escalopes first in about 60g of flour, then in the egg, and finally in the breadcrumbs. Heat butter or oil in a large non-stick pan and fry the escalopes for about 3-4 minutes per side, until golden brown. Finally, arrange everything on plates and serve, garnished with a slice of lemon, for example. Tip: If desired, top the pasta with Parmesan cheese.