Lightly plate the cutlets and season with salt and pepper. Mix cornflakes and breadcrumbs. Turn the cutlets in the flour to the other side, then pull them through the beaten egg and finally coat them in the cornflakes and breadcrumbs mixture.
Skin the tomatoes, remove the seeds and cut into cubes. Cook the spaghetti in salted water until al dente. Sauté shallot cubes and mushrooms in a frying pan with a little bit of olive oil, add the tomato cubes. Season with salt and pepper and cook lightly for a short time. Finally stir in the peas.
Roast the cutlets in clarified butter and baste them a little with the drippings. Mix the cooked spaghetti with the tomato mushrooms and serve, with the cutlets on top.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?