Breaded Mini Veal Cutlets Milanese Style with Pasta

Ingredients

• 500 g zucchini
• 2 cloves garlic
• 1 onion
• 4 tbsp olive oil
• 30 g pine nuts
• 100 ml dry white wine
• Salt
• Pepper (freshly ground)
• 400 g spaghetti
• 2 Tomatoes
• 4 veal cutlets (160 g each)
• 2 Eggs
• 100 g freshly grated Parmesan
• flour (for dredging)

Instructions

1. 1.

   Wash, trim and dice the zucchini. Peel and finely chop the garlic and onion. Heat 2 tbsp oil in a pan, sauté the onion and garlic until translucent, add the zucchini cubes and cook briefly, then add the pine nuts. Deglaze with wine, simmer for 5 minutes, season with salt and pepper, remove from heat and let cool.

2. 2.

   Cook spaghetti in boiling salted water al dente. Wash tomatoes, remove stems and slice thinly. Pat veal cutlets dry, flatten slightly, season with salt and pepper. Whisk eggs with Parmesan. Lightly dredge cutlets in flour, top each with a tomato slice, dust again with flour, then dip in the egg-Parmesan mixture. Heat remaining oil in a pan and brown cutlets all sides.

3. 3.

   Puree zucchini mixture roughly, drain spaghetti, combine with puree, season to taste. Plate together with veal cutlets and serve.