It's always nice to have someone cook for you, and even better when they make something that you normally wouldn't do for yourself. So I feel extraordinarily lucky to have a friend like Kate, who is always ready to whip up a quick and tasty dinner for me at those times when I just can't seem to come up with anything.
One of my latest Kate favourites is this veal schnitzel and aglio olio pasta. So simple, yet so delicious!
To prepare the veal, give it a bit of a bash with a meat tenderiser, dust lightly with plain flour, dip into some beaten egg then coat generously with breadcrumbs. Next heat about a centimetre depth of vegetable oil in a large fry pan over medium-high heat and fry until crisp and golden. Drain well on paper towel.
Aglio Olio is a traditional Italian dish, generally made with spaghetti. To make simply saute a few tablespoons of chopped garlic and fresh chilli in olive oil until the garlic is just turning golden, then add in the cooked spaghetti and finish with a heaped teaspoon of sweet paprika and a few tablespoons of chopped flat leaf parsley. Toss it all together until the pasta is coated with oil, then serve alongside your schnitzel, topped with plenty of grated parmesan and some lemon wedges.
It really doesn't get much easier than that!