Schlemmerschnitzel

Season the cutlets with salt, bell pepper and paprika, then turn them in beaten egg and then in breadcrumbs on the other side. Roast in vegetable oil over moderate heat and keep warm in a casserole dish. Cook the spaghetti in enough salted water until al dente and spread evenly over the cutlets.

Sauce: remove the peel from the onion and the garlic clove, dice finely and sauté in olive oil, do not let it brown. Add the paradeis pulp, paprika and sugar and sauté briefly. Grind a small can of peeled tomatoes with a hand blender, add and bring to a boil. Season with salt and pepper, a little rosemary, thyme and basil and refine with a little whipped cream.

Pour the sauce over the spaghetti, sprinkle with 150 g grated Gouda and bake in the oven at 200 °C for 20 minutes.

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