Veal Schnitzel with Saffron Sauce and Tomato Pasta

Ingredients

• 6 tomatoes
• 1 onion
• 1 Garlic clove
• 400 g linguine
• Salt
• 7 tbsp olive oil
• 50 ml port wine (or medium sherry)
• 150 ml poultry stock
• 150 ml heavy cream (at least 30% fat)
• 0.1 g saffron (1 sachet)
• Pepper (freshly ground)
• 0.5 organic lemon (juice)
• 640 g small veal steaks (8 small veal steaks)
• 4 tbsp cold butter
• 1 tbsp mixed herbs (e.g., flat-leaf parsley, chervil, basil)

Instructions

1. 1.

   Wash the tomatoes, blanch them, peel, quarter, core and dice finely. Peel and finely dice the onion and garlic. Cook the pasta in plenty of salted water until al dente. In the meantime heat 2 tbsp olive oil in a pan. Sauté the onion and garlic. Deglaze with port wine, add stock and cream and simmer for about 6 minutes. Add saffron and blend everything finely with an immersion blender. Season sauce with salt and pepper.

2. 2.

   Pat the schnitzels dry, season with salt, pepper and lemon juice. Heat 1 tbsp butter and 1–2 tbsp oil in a pan. Brown the schnitzels for 2–3 minutes and sprinkle with herbs. Sauté tomato cubes in remaining olive oil. Toss drained pasta into the pan and season with salt and pepper. Whisk the sauce with the remaining butter until frothy. Plate the tomato pasta on warmed plates, top each with a herb‑seasoned schnitzel and drizzle with saffron foam. Garnish with fresh herbs and serve.