Ingredients

  • 4 thin veal escalopes about 80 to 100g each
  • 2 eggs, beaten
  • 150g fresh white breadcrumbs
  • 30g parmesan cheese, finely grated
  • 2 tbsp parsley, chopped


Tomato Sauce

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp sundried tomato purée
  • 1 tsp sugar
  • ½ tsp dried thyme or 1 tsp fresh thyme
  • 3 tbsp fresh basil, chopped
  • 250g spaghetti

Conversion chart

Method

  1. Heat 1 tbsp of olive oil in a saucepan.
  2. Add the onion and garlic and sauté for 2 to 3 minutes. Add the canned tomatoes, purees, sugar and thyme.
  3. Bring up to the boil, cover with a lid and simmer for 20 minutes. Whizz the sauce to a puree using a hand blender.
  4. Cook the pasta according to the packet instructions. Drain and add to the sauce with the basil.
  5. If necessary cover the veal with clingfilm and bash it to a thickness of about 4mm. Season the veal and dip into the beaten egg.
  6. Mix the breadcrumbs, parmesan and parsley together.
  7. Coat the veal in the breadcrumb mixture.
  8. Heat the remaining oil in a large non stick frying pan. Fry the veal for 1 ½ to 2 minutes on both sides until golden and just cooked through.
  9. Remove from the heat and rest for 2 minutes.
  10. Spoon some spaghetti onto a plate and serve with the veal cut into strips on top.

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