Parmesan Shreds on Melted Tomatoes

For the Parmesan escalopes on melted tomatoes, cut the veal into 12 slices about a ½ cm thick. Plate the slices a little. This is best done by placing the cutlets between two layers of plastic wrap and then gently pounding them flat with a flattening iron or heavy pan. Season the cutlets with salt and pepper.

For the vegetables, peel the tomatoes. To do this, score the skin crosswise with a knife and place the tomatoes in a large bowl. Pour boiling hot water over them, drain after 2-3 minutes and rinse with cold water. The skin should now peel off easily. Then quarter the tomatoes, cut out the seeds and stem end and roughly chop the flesh.

Put 3 tablespoons of flour on a flat plate. Turn the cutlets one by one in the flour, then tap off excess flour. Beat the eggs in a bowl, fold in the Parmesan and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet. Thread the cutlets through the cheese and egg mixture and fry over medium heat until golden brown on both sides, about 2-3 minutes. Transfer the cutlets to a platter and keep warm.

Toss the tomato pieces with a pinch of sugar in the hot drippings of the cutlets, adding another 1 tablespoon of oil if necessary. Wash the basil and shake it dry. Pluck the leaves from the stems and chop coarsely. Season the tomatoes with salt and pepper, add the basil and chop.

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