Summary

Ingredients

• 4 veal schnitzel, 80 - 100 g each
• salt and pepper
• 3 tablespoon flour
• 2 egg (s)
• 50 g parmesan, freshly rated
• 100 g breadcrumbs
• 2 tablespoon clarified butter
• 400 g spahetti
• 2 tablespoon olive oil
• 1 onion (s)
• 2 cloves garlic
• 600 g tomato (s)
• 1 tablespoon tomato paste
• Cayenne pepper
• some stalks basil
• sugar

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Instructions

1. Wash the veal schnitzel under cold running water, pat dry and pat flat. Salt, pepper and turn in flour. Whisk the eggs. Mix the parmesan with the breadcrumbs.
2. Pull the schnitzels through the eggs, then bread them in the parmesan and breadcrumbs mixture.
3. Fry golden yellow on both sides in hot clarified butter. Take out and keep warm.
4. Cook the spaghetti in boiling salted water for about 10 minutes until al dente.
5. Add the olive oil to the remaining frying fat in the pan. Peel the onion and garlic cloves, finely dice and sweat in them until translucent. Scald tomatoes, peel, core and cut into small pieces. Add to the pan with the tomato paste and sauté. Season to taste with salt, pepper, cayenne pepper and sugar. Rinse the basil, shake dry and pluck the leaves off.
6. Arrange the schnitzel with spaghetti and tomatoes, garnish with basil and serve.