Prep 25 mins
Cook 15 mins
I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!
- 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
- 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
- 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.
- Hit the veal with a hammer until it's very flat.
- Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
- First put the veal in the egg, then in the breadcrumb mixture.
- Boil the spaghetti al dente.
- Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
- Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.
What a lovely recipe! Made exactly as directed and now, the next morning, DH is still raving about it. Easy and loaded with flavour I would be proud to serve this to guests.
I really hope you have tried this recipe by now Maite, coz it's a winner! A totally beautiful dish, easy to prepare and with amazing flavours. I can't wait to make it in the warmer months when I actually have fresh basil, I'm sure it woudld be the finishing touch. Served with garlic bread and a nice shiraz - a five star weeknight gem! Thanks for posting!
Well - this is one of the best recipes on this site!!! It is so simple to make and untterly delicious. We loved it! The only thing I did different was sprinkle spice over the veal and dust it with wholemeal flour (very lightly) - I did not do the whole crumb thing and cooked in very low oil on a pan. I also used a can of chopped tomatoes. Excellent thank you!