Veal Escalope with Parmesan

Cooking with cheese

Stir the Parmesan cheese with the eggs and flour.

Cut the tomatoes with a knife, dip them briefly in boiling water and then peel off the skin. Cut the tomatoes into quarters, remove the core and cut into small cubes.

Dice the onion and garlic and sauté in olive oil until translucent, then add the diced tomatoes. Extinguish with the clear soup, add a little thyme and cook for 2 minutes.

Pit the olives, if necessary, cut them into small strips and add to the tomatoes. Season with salt and freshly ground pepper.

Cut the veal into thin slices, turn them in the Parmesan breadcrumbs on the other side and roast them in oil on both sides in a frying pan.

Spaghetti is the ideal accompaniment to this dish.

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