Piccata Milanese - cooking recipe

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

Preparation

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.