Schnitzel on Pasta with Tomato Sauce

Ingredients

• 600 g tomatoes
• 1 tsp basil (chopped, fresh)
• 1 tsp thyme (chopped, fresh)
• 1 Garlic clove
• 1 Shallot
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 150 ml Vegetable broth
• Salt
• ground pepper
• 0.5 tsp Sugar
• 2 Eggs
• 60 g parmesan (grated)
• 10 tbsp breadcrumbs
• 4 tbsp olive oil
• 2 tsp butter
• 350 g spaghetti
• 640 g small turkey schnitzels (8 small pieces)
• basil (for garnish)

Instructions

1. 1.

   Briefly blanch tomatoes, cool, peel, quarter, seed and dice. Peel shallot and garlic, finely dice. Sauté onion and garlic in hot olive oil, stir in tomato paste and diced tomatoes, pour in broth, season with thyme, basil, sugar, salt and pepper; simmer gently for about 30 minutes.

2. 2.

   Flatten schnitzels if needed, season with salt and pepper, first dip in beaten eggs, then coat with parmesan-breadcrumb mixture.

3. 3.

   Heat oil and butter in a pan and fry schnitzels over medium heat for 3-4 minutes on each side.

4. 4.

   Meanwhile cook spaghetti in boiling salted water until al dente.

5. 5.

   Plate schnitzels with tomato sauce and spaghetti, garnish with basil.