Veal Schnitzel Pesto Pasta

• 7 oz grape or cherry tomatoes, halved
• None None Olive oil cooking spray
• 10.5 oz spaghetti
• 1 bunch basil
• 2 tbsp pine nuts, toasted
• 2 cloves garlic, coarsely chopped
• 1.5 oz Parmesan, grated, plus extra to serve
• 1/3 cup extra light olive oil
• 2/3 cup breadcrumbs
• 4 None veal steaks
• 2 tbsp mayonnaise
• 2 tbsp vegetable oil

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper. Place tomatoes cut-side up on prepared tray; spray with oil and season to taste. Bake for 15-20 mins or until softened.
2. Meanwhile, cook pasta according to package instructions. Drain; keep warm. In a food processor, pulse basil, pine nuts, garlic, Parmesan and olive oil until just smooth. Set aside.
3. Place breadcrumbs on a plate. Brush each side of veal with mayonnaise. Press in crumbs to coat evenly. Heat vegetable oil in a large frying pan over moderate heat. Add veal; cook for 2 mins each side or until golden. Drain on paper towels.
4. Cut schnitzel into 1 inch strips. Toss pasta with pesto. Divide pasta among serving plates. Top with veal and tomato and serve with extra Parmesan.

grape, olive oil cooking spray, basil, nuts, garlic, parmesan, extra light olive oil, breadcrumbs, veal steaks, mayonnaise, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/25840 (may not work)