• Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

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Ingredients

FOR THE SAUCE

  • 2 400g cans essential Waitrose Chopped Tomatoes
  • 3 garlic cloves, peeled, left whole
  • 100ml Italian extra virgin olive oil
  • 1 tbsp golden caster sugar
  • 50g fresh basil

FOR THE VEAL

  • 25g plain flour, seasoned
  • 2 medium Waitrose British Blacktail Free Range Eggs, beaten
  • 100g breadcrumbs
  • 4 veal escalopes
  • 300g spaghetti
  • 4 tbsp olive oil, for frying
  • Parmigiano Reggiano to serve
  • chopped flat leaf parsley to serve

Method

  1. First make the sauce for the spaghetti. Place all the ingredients except the basil into a pan and simmer gently for 10 minutes until the sauce is reduced and thickened. Add the basil and whizz with a stick blender until smooth. Season and set aside.

  2. For the veal, take 3 plates, putting the seasoned flour on 1, beaten egg on the next and breadcrumbs on the third. Take a veal escalope and dust first in flour, then dip into the egg and finally coat evenly with breadcrumbs. Repeat with all 4 escalopes, placing them on a plate to chill in the fridge until required.

  3. Bring a large pan of water to boil. Add the spaghetti and cook for about 10 minutes, or until al dente.

  4. Gently warm the sauce in a large sauté pan. Heat a frying pan and add 2 tbsp olive oil. Fry the veal in batches for 2 minutes on each side, until golden and crisp, wiping the pan out in between each with kitchen paper. Keep warm in the oven on a rack so as not to go soggy.

  5. Drain the spaghetti and toss into the warm sauce. Serve the crisp, golden veal escalopes with the spaghetti, topped with Parmigiano Reggiano and parsley.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,435kJ/ 819kcals

Fat

37.7g

Saturated Fat

6.9g

Carbohydrates

87.5g

Sugars

11.7g

Fibre

5.3g

Protein

325g

Salt

0.6g

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Overall rating (4/5)

4 out of 5 stars1 rating