Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 garlic cloves, chopped
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1 teaspoon fresh thyme leave
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1 bay leaf
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1/8 liter beef stock
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salt
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pepper
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600 g veal, sliced
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100 g parmesan cheese, grated
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60 g breadcrumbs
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2 eggs, whisked
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300 g spaghetti
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80 g butter or 4 tablespoons vegetable oil
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4 basil leaves
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800 g red ripe tomatoes, peeled and chopped
Instructions
- Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
- Hit the veal with a hammer until it's very flat.
- Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
- First put the veal in the egg, then in the breadcrumb mixture.
- Boil the spaghetti al dente.
- Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
- Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.