🍝 Spaghetti with Tomato Sauce and Breaded Cutlets

Name: Spaghetti with Tomato Sauce and Breaded Cutlets
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g tomatoes; 1 shallot; 1 clove of garlic; 1 tbsp olive oil; 1 tbsp tomato paste; 150 ml vegetable broth; 2 tsp freshly chopped thyme leaves; 8 small turkey schnitzels (approx. 80 g each); salt; pepper (from the mill); 2 eggs; 60 g grated parmesan; 40 g breadcrumbs; 2 tbsp olive oil; 2 tsp butter; 350 g spaghetti

982 kcal · 30 min · 4 servings

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Ingredients

600 g tomatoes
1 shallot
1 clove of garlic
1 tbsp olive oil
1 tbsp tomato paste
150 ml vegetable broth
2 tsp freshly chopped thyme leaves
8 small turkey schnitzels (approx. 80 g each)
salt
pepper (from the mill)
2 eggs
60 g grated parmesan
40 g breadcrumbs
2 tbsp olive oil
2 tsp butter
350 g spaghetti

Instructions

1. Pour boiling water over the tomatoes for a few seconds, immediately cool them down in cold water, peel off the skin, cut into quarters, remove the seeds, and dice the flesh into small cubes.
2. Peel the shallot and garlic and dice both finely. Sauté the vegetables in hot olive oil, stir in the tomato paste and diced tomatoes, pour in the broth, and season with thyme, salt, and pepper. Let the sauce simmer gently over low heat for about 30 minutes.
3. Pound the cutlets slightly if necessary, season with salt and pepper, first dip them in the beaten eggs, and then coat them in the mixture of Parmesan and breadcrumbs.
4. Heat oil and butter in a pan and fry the cutlets in it over medium heat for 3 to 4 minutes on each side until golden brown.
5. Cook the spaghetti in boiling salted water until al dente, meaning firm to the bite.
6. Plate the spaghetti with the tomato sauce and the cutlets and serve the dish.

Nutrition per serving

kcal: 982
Protein: 118 g · Fett/Fat: 22 g · Carbs: 74 g