Stuffed Veal Cutlet in Parmesan Breading with Spaghettini

Clean the bone of the veal chops from the butcher. Score the meat and cover with slices of mozzarella, salami slices and washed arugula. Fold up, pat the edges a little and season the chop with salt and pepper. Mix the fresh white bread crumbs with the grated Parmesan. Then roll the chops first in flour, then in egg mixed with whipped cream and finally in the Parmesan mixture, pressing it firmly to the meat. Heat the clarified butter in a frying pan and fry the chops until golden brown. Drain on paper towels.

Homemade spaghettini: prepare all the ingredients into a smooth dough and knead well. Rest the dough for an hour and then roll it out thinly. Cut these sheets of dough into spaghettini using a pasta machine. Make the pasta “al dente” in enough boiling salted water.

Heat the butter in a frying pan, sauté the garlic slices, add the pasta and sauté. Add the diced tomatoes and the basil strips and season with salt.

Arrange the spaghettini with the veal cutlets on plates and garnish with fresh basil leaves.

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