Summary

Ingredients

• 4 veal schnitzel
• 1 egg (s)
• breadcrumbs
• flour
• 500 g tomato (s), passed
• 1 can tomato (s), chopped
• 1 onion (s)
• 1 clove garlic
• salt and pepper
• Oil or margarine
• basil
• some cocktail tomatoes
• 500 g spahetti
• Salt water
• cheese, grated

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Instructions

1. Whisk the egg in a bowl, place the breadcrumbs and flour each on a plate. Season the schnitzel with salt and pepper. Now roll the schnitzel in the flour, pull through the egg and finally turn in the breadcrumbs.
2. Bring the water to a boil in a saucepan and add salt. Add the pasta and cook until al dente. Drain the pasta after cooking. Mix in the cocktail tomatoes.
3. For the tomato sauce, peel the onions and cut into fine cubes. Peel the garlic as well and then press it through the garlic press. Sweat the onion and garlic in a little oil and deglaze with chopped tomatoes. Then add the tomatoes. Season to taste. Chop the basil and add it to the sauce.
4. Now fry the breaded schnitzel in oil or margarine until golden brown. Serve the schnitzel with pasta and sauce.