Veal Schnitzel Pesto Pasta - cooking recipe

Ingredients

7 oz grape or cherry tomatoes, halved
None None Olive oil cooking spray
10.5 oz spaghetti
1 bunch basil
2 tbsp pine nuts, toasted
2 cloves garlic, coarsely chopped
1.5 oz Parmesan, grated, plus extra to serve
1/3 cup extra light olive oil
2/3 cup breadcrumbs
4 None veal steaks
2 tbsp mayonnaise
2 tbsp vegetable oil

Preparation

Preheat oven to 350\u00b0F. Line a baking sheet with parchment paper. Place tomatoes cut-side up on prepared tray; spray with oil and season to taste. Bake for 15-20 mins or until softened.
Meanwhile, cook pasta according to package instructions. Drain; keep warm. In a food processor, pulse basil, pine nuts, garlic, Parmesan and olive oil until just smooth. Set aside.
Place breadcrumbs on a plate. Brush each side of veal with mayonnaise. Press in crumbs to coat evenly. Heat vegetable oil in a large frying pan over moderate heat. Add veal; cook for 2 mins each side or until golden. Drain on paper towels.
Cut schnitzel into 1 inch strips. Toss pasta with pesto. Divide pasta among serving plates. Top with veal and tomato and serve with extra Parmesan.