Parmesan veal schnitzel
with pasta and tomato sauce
Ingredients
for 4 servings:
8 veal cutlets á 80 g
iodized salt, pepper
50 g flour
250 g Parmesan, grated
3 eggs
50 ml milk
200 ml oil for frying
tomato sauce
2 kg tomatoes
2 shallots
100 g butter
2 garlic cloves, pressed
iodized salt, pepper
Sugar
Italian herbs
Preparation :
Beat the veal cutlets a little, season with salt and pepper, and roll in flour. Make a semi-solid mixture from the parmesan, eggs and milk. Dip the veal cutlets in the parmesan mixture. Fry in plenty of hot oil for about 2 minutes until golden brown. Turn, turn off the heat and continue to fry for about 3 minutes.
Tomato sugo: Blanch the tomatoes, rinse, peel, remove the seeds and cut into small cubes. Sauté the finely diced shallots in butter until translucent. Add the garlic and diced tomatoes. Simmer for around 40 minutes until the liquid has evaporated and the sauce becomes thick. Season to taste with the spices.
Bon appetit!