Iftaar on Ramadan is taken due to Breaking the Fast as per the Regulation of Islamic Prayers. So in the Iftaar we need something different & delicious too. So here's one which can be used as both Main Dish in Iftaar or other meals. Let's try it!
Ingredients:
=> 1 or 15 ml tablespoon olive oil
=> 1 or 100 g medium onion, chopped
=> 3 cloves garlic, finely chopped
=> 1 tablespoon tomato paste
=> ½ or 125 ml cup water , hot
=> 2 or 20 g cubes Chicken Stock Bouillon Cube
=> 8 or 750 g medium tomatoes , chopped
=> 1 tsp dried basil
=> 1 tsp dried rosemary
For veal cutlets:
=> 400 g veal, escalope (cutlets), flattened
=> 1 cup or 85 g breadcrumb, fresh
=> 1 cup or 100 g parmesan cheese
=> 1 cup or 140 g all purpose flour
=> 2 eggs, well beaten
=> 3 tbsp or 45 ml vegetable oil , for frying
=> 1 or 400 g packet spaghetti
=> 6 cups or 1½ liters water
=> 1½ cups or 150 g mozzarella cheese , grated
=> 2 tbsp fresh parsley, finely chopped
Preparation:
= Preheat oven to 175 degrees C and place oven rack to middle position.
= To make Tomato Sauce: in a sauce pan heat Olive Oil and Sauté Onions until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
= Add Hot Water, Chicken Stock, Tomatoes, Basil and Rosemary and allow to simmer for 1 hour.
To make Veal Cutlets:
= Flatten Veal pieces using a kitchen mallet, taking care not to break the pieces.
= Mix Breadcrumbs and Parmesan Cheese together.
= Dust flattened Veal with Flour, dip in the beaten Eggs, and coat with Bread Crumbs and Parmesan mixture.
= Heat Oil in a frying pan and fry Veal Cutlets on both sides until golden brown.
= Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
= Pour over 2/3 of the Pasta Sauce and mix well until all pasta is coated.
= Place Pasta in a baking dish, sprinkle grated Mozzarella Cheese on top, arrange cooked Veal Cutlets over the cheese and spoon over the remaining Pasta Sauce over the cutlets.
= Bake in the oven for 25-30 minutes until cheese is melted.
= Sprinkle with chopped fresh Parsley before serving.
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