Pasta with Veal Cutlets

Pasta spiced up with fresh vegetables and veal cutlets.

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 28 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 4 pieces Meat, veal, loaf

  • 2 twigs Basil, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 handful Olives, black, in brine

  • 1 can Tomato, pieces - can

  • 1 piece Onion, young

Steps

  1. Peel the onion and finely chop it. Wash the cutlets thoroughly, dry them with paper towels, and pound them with a meat tenderizer. If needed, cut the tomatoes into smaller pieces, drain the olives, and slice them into rings. Wash and dry the basil, then pluck the leaves.

  2. Place a large pan on the stove and heat it up. Add oil and heat it over medium heat. Cook the cutlets in the oil for 5 minutes on one side, then carefully flip them with tongs and cook for another 2 to 3 minutes on the other side. Transfer the cooked cutlets to a warmed plate and keep them warm.

  3. In the same pan, add the onion and sauté until fragrant. Add the tomatoes, crushing them with a fork, and the olives. Cook everything over moderate heat for about 20 minutes. Season the sauce with salt and pepper to taste, and add the veal cutlets shortly before the end of cooking. Meanwhile, bring 4 liters of salted water to a boil in a large pot. Once boiling, add the pasta and cook for the time indicated on the package.

  4. Thoroughly drain the cooked pasta, serve it on plates, and top it with the prepared sauce. Add the veal cutlets, then garnish the dish with basil leaves and serve it to your guests.

Nutrition Information (Per 100g)

  • Calories: 123.17 kcal
  • Fat: 2.72 g
    • Saturated Fat: 0.88 g
  • Carbohydrates: 4.77 g
    • Sugars: 0.12 g
  • Protein: 17.48 g
  • Fiber: 0.23 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. Add 10 to 12 grams of salt per liter of water.