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Step 1
1 Min
Preheat oven to 175°C and place the oven rack in the middle position.
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Step 2
1 Min
To make tomato sauce: In a saucepan heat olive oil and sauté onions until soft. Add garlic and tomato paste and sauté for an additional minute.
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Step 3
1 Min
Add hot water, MAGGI® Chicken Bouillon, tomatoes, basil and rosemary. Allow to simmer for 1 hour.
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Step 4
1 Min
To make veal cutlets: Flatten veal pieces using a kitchen mallet, taking care not to break the pieces.
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Step 5
1 Min
Mix breadcrumbs and Parmesan cheese together.
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Step 6
1 Min
Dust the flattened veal with flour, dip in the beaten eggs, and coat with the breadcrumbs and Parmesan mixture.
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Step 7
1 Min
Heat oil in a shallow pan and fry veal cutlets on both sides until golden brown.
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Step 8
1 Min
Cook pasta in boiling water until al dente. Drain the pasta, discard the water and return to the empty pot.
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Step 9
1 Min
Pour 2/3 of the pasta sauce and mix well until all the pasta is coated.
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Step 10
1 Min
Place pasta in a baking dish and sprinkle grated Mozzarella cheese on top. Arrange cooked veal cutlets over the cheese and spoon the remaining pasta sauce over the cutlets.
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Step 11
1 Min
Bake in the oven for 25-30 mins until the cheese has melted.
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Step 12
1 Min
Sprinkle with chopped fresh parsley before serving.