Spaghetti with Tomato Sauce and Breaded Turkey Cutlets

Ingredients

• 600 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 EL olive oil
• 1 EL tomato paste
• 150 ml Vegetable broth
• 2 TL freshly chopped thyme leaves
• 8 small turkey cutlets (≈80 g each)
• Salt
• Pepper (freshly ground)
• 2 Eggs
• 60 g grated Parmesan
• 40 g breadcrumbs
• 2 EL olive oil
• 2 TL Butter
• 350 g spaghetti

Instructions

1. 1.

   Parboil tomatoes for a few seconds, shock in ice water, peel, quarter, deseed and dice.

2. 2.

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

3. 3.

   If needed, lightly flatten the cutlets, season with salt and pepper, first dip in beaten eggs, then coat with Parmesan-breadcrumb mixture.

4. 4.

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

5. 5.

   Meanwhile cook spaghetti in boiling salted water until al dente.

6. 6.

   Plate the cutlets with tomato sauce and spaghetti and serve immediately.