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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway! Ingredients:
800 g red ripe tomatoes, peeled and chopped |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 teaspoon fresh thyme leave |
1 bay leaf |
1/8 liter beef stock |
salt |
pepper |
600 g veal, sliced |
100 g parmesan cheese, grated |
60 g breadcrumbs |
2 eggs, whisked |
300 g spaghetti |
80 g butter or 4 tablespoons vegetable oil |
4 basil leaves |
Directions:
1. Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
2. Hit the veal with a hammer until it's very flat.
3. Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
4. First put the veal in the egg, then in the breadcrumb mixture.
5. Boil the spaghetti al dente.
6. Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
7. Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.
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