Piccata Milanese

For the Piccata Milanese, place tomatoes briefly in boiling water, cool and remove skin. Cut tomato pulp into pieces. In a saucepan, heat oil, sauté onion and grated garlic. Add tomatoes, thyme and soup, make a little bit. Season sauce with salt, pepper and pinch of sugar. Cook spaghetti in salted water until al dente.

Thinly slice veal cutlets, season with salt and pepper. Beat and mix eggs, stir through with grated Parmesan.

Heat oil in a frying pan. Turn cutlets in flour to the other side, pull through egg-parmesan mixture and bake in hot oil on both sides. Drain on kitchen roll.

Serve the spaghetti with the tomato sauce and place the picatta on top.

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