Directions

• Sprinkle olive oil, spices, salt and pepper on the cutlets and mix well to soak.
• In the first container, mix the eggs with the parsley, parmesan, salt and pepper.
• In a second container, put the breadcrumbs.
• Heat sunflower or frying oil (avoid olive oil ) in a skillet over medium heat.
• Dip each cutlet first in the egg, then in the breadcrumbs, and cook in boiling oil for 4 minutes on each side in a skillet. Place them on kitchen paper to remove as much oil as possible when cooked.
• Cook the pasta (according to instructions on the packaging).
• In another pan, melt the butter and brown the shallot with the garlic (pressed or chopped).
• Add the tomato puree, cream, parsley, parmesan, salt and pepper. Mix well and add the pasta which must be well coated with sauce.