Ingredients 3 or 4 veal escalopes, beaten until very thin. Rosé veal is the best, and can usually be bought from Marks and Spencer if your butcher does not stock it.
2 eggs, lightly beaten
Olive oil for frying
1 tin of Italian chopped plum tomatoes
1 onion, peeled and cut into two halves
Spaghetti, lemon wedges and parmesan to serve
Empty the contents of the tin of tomatoes into a medium size saucepan, and add the onions and butter.
Bring to boiling point, then turn down to simmer for about 45 minutes.
The sauce is ready when it has thickened and reduced.
Whilst the sauce is cooking, fill a large pan with water, bring to a boil, add salt and the spaghetti and cook for about 12 minutes until the pasta is al dente.
Wipe the escalopes with kitchen paper and dip into the seasoned flour.
Dip into the beaten eggs.
Dip into the breadcrumbs.
Heat the oil in a large frying pan and add the escalopes. Fry for two or three minutes on each side until golden brown. Remove and drain on kitchen towel.
Remove the onions from the tomato sauce, and skim off any butter that has risen to the top.
Place each escalope on a plate, top with a wedge of lemon and serve with the spaghetti and tomato sauce accompanied with plenty of freshly grated parmesan.