Peel tomatoes, cut into quarters, remove seeds and cut into cubes. Peel shallot, garlic and cut into cubes. Sauté both in 1 tbsp. oil. Add the tomato pulp and the tomato cubes, pour the clear soup and season with thyme, salt and pepper. Cook gently at low temperature for about half an hour.
Cook the spaghetti in salted water according to the instructions. Dry the cutlets, season with salt and pepper. Mix eggs. Mix parmesan with breadcrumbs. Turn the cutlets first in the beaten egg, then in the Parmesan crumbs on the other side.
Heat the remaining oil and butter in a frying pan and fry the escalopes in it at low temperature for 3-4 minutes on each side. Arrange the cutlets with the tomato sauce on the spaghetti. Garnish with basil if desired.
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