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Ingredients

Tomato Sauce

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 x 400 g (14oz) cans chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp sundried tomato puree
  • 1 tsp sugar
  • 1/2 tsp dried thyme or 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 250 g (9oz) spaghetti
  • salt and freshly ground pepper
  • 4 thin veal escalopes (about 80-100g/ 3-3.5 oz each)
  • 2 eggs, beaten
  • 150 g (5 1/2 oz) fresh white breadcrumbes
  • 30 g (1 oz) Parmesan cheese, finely grated
  • 2 tbsp parsley, chopped

Method

  1. Heat 1 tablespoon of olive oil in a saucepan. Add the onion and garlic and saute for 2-3 minutes. Add the canned tomatoes, purees, sugar and thyme.
  2. Bring to the boil, cover with a lid and simmer for 20 minutes. Whiz the sauce to a puree using a hand blender.
  3. Cook the pasta according to the instructions on the packet. Drain and add to the sauce with the basil.
  4. If necessary, cover the veal with the clingfilm and bash it out to a thickness of about 4mm using a mallet. Season the veal and dip into the beaten egg. Mix together the breadcrumbs, Parmesan and parsley. Coat the veal in the breadcrumbs.
  5. Heat the remaining oil in a large non-stick frying pan. Fry the veal for 1 1/2-2 minutes on both side until golden and just cooked through. Remove from the heat and rest for 2 minutes.
  6. Spoon some spaghetti onto a plate and serve with the veal on top.
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