
- For Sauce:
- 1 tablespoon Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 1 tablespoon Tomato paste
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 8 medium Tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- For Veal Cutlets:
- 400 g Veal, escalope
- 1 cup Breadcrumb, fresh
- 1 cup Parmesan cheese
- 1 cup All purpose flour
- 2 Eggs
- 3 tablespoons Vegetable oil
- 1 packet spaghetti
- 6 cups Water
- 1.5 cups Mozzarella cheese
- 2 tablespoons fresh parsley