Scaloppini alla milanese with spaghetti

Place each piece of veal in between two pieces of plastic film (saran wrap) or waxed paper and lightly hit it with a rolling pin until flattened.

I a large pot, fill almost to the top and put to boil over medium high. When the water begins to boil, add salt and then the pasta. Cook according to package.

Season the veal with salt and pepper. Place the flour on a plate and season well. Tip the eggs, thyme and Parmesan into a shallow bowl and season. Finally, place the breadcrumbs on a plate. Dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.

Place a large frying pan over a medium-high heat and add a generous amount of oil. When nice and hot, add 2 pieces of veal each time and fry for 3-4 minutes on each side until golden. Transfer to a plate covered with paper towels to drain any excess oil.

Drain the pasta and add 2 tablespoons of olive oil, mix and reserve.

Sprinkle each escalope with a little salt and serve with a good spoonful of pasta, a sprinkle of Parmesan and garnish with capers and anchovies (optional).

Serve with lemon wedges.