Veal Escalopes with Onions and Pasta
Peel shallots and chop finely. Rinse and shake dry thyme, pluck off leaves. Rinse veal cutlets, pat dry and season with salt and pepper. Heat olive oil in a pan and cook cutlets for 2-3 minutes per side. Add shallots and butter and saute together. Add sugar and caramelize slightly, add veal stock. Remove veal cutlets from pan and reduce sauce to about half.
Cook pasta in plenty of boiling salted water according to package instructions until al dente.
Return veal cutlets to the sauce, add thyme and season with salt and pepper. Arrange pasta and cutlets on plates and garnish with parsley. Serve.