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.