Peel and chop shallots and garlic clove. Rinse tomatoes and cut into cubes. Blend the canned tomatoes briefly with a hand blender. Heat 2 tbsp olive oil in a saucepan, add shallots and garlic and sauté. Add blended tomatoes and tomato cubes and sauté for approx. 10 min over medium heat until soft. Season with salt, pepper and a pinch of sugar.
Clean mushrooms and cut into small strips. Cut ham into small strips as well.
Cook spaghetti in salted water until al dente.
Thinly plate the meat, season with salt and pepper and turn it in flour to the other side. Mix the eggs with freshly grated Parmesan and turn the cutlets on the other side. In a frying pan with 2 tbsp. olive oil and 1 tsp. butter, fry the cutlets at medium temperature until they are golden brown (about 2 min. on each side). Remove from the frying pan, drain on kitchen paper and keep warm.
Drain the drippings and sauté the mushroom and ham strips in the frying pan.
Chop the basil and add to the paradeiser sauce.
Arrange spaghettini on plates, place cutlets on top.
Pour the tomato sauce on top and form ham and mushroom strips on top. Garnish with basil leaves.
Cut a lemon into wedges and offer with it.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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