Veal Cutlets with Spaghetti (Piccata alla Milanese)

Ingredients

• 8 tomatoes
• 5 tbsp olive oil
• Salt
• 1 pinch sugar
• Pepper (freshly ground)
• 400 g spaghetti
• 8 veal cutlets (about 80 g each)
• 3 tbsp grated parmesan
• 2 Eggs
• 1 tbsp flour
• 4 tbsp milk
• basil (for garnish)

Instructions

1. 1.

   Wash the tomatoes, score them crosswise, blanch in boiling water for a few seconds, peel, quarter, seed and finely dice the flesh. Sauté in 2 tbsp hot olive oil for 2‑3 minutes. Season with salt, sugar and pepper.

2. 2.

   Cook the spaghetti al dente.

3. 3.

   Wash the cutlets, pat dry, if necessary pound them thinner, season with salt and pepper. Whisk together parmesan, eggs, flour and milk to form a batter. Dip each cutlet in the batter and immediately fry in the remaining hot oil for 3‑4 minutes on each side until golden brown. Plate the drained spaghetti topped with the sauce and veal cutlets. Garnish with basil and serve.