For the sauce, sauté the shallot and bacon in a saucepan with olive oil. Add the tomatoes and pour the clear soup.
Make a few minutes, season strongly with salt and freshly ground pepper. Simmer further to taste.
Mix the eggs and stir in the freshly grated Parmesan. Plate the cutlets between foils(*). Season the cutlets with salt and pepper, turn them in flour to the other side and pull them through the egg-parmesan mixture. In a frying pan with clarified butter, fry the cutlets on both sides until golden.
Meanwhile, make the spaghetti al dente in salted water and drain.
To serve, untwist the spaghetti with a meat fork, put it on plates, arrange the cutlets next to it and pour the tomato sauce around it. Garnish with a few leaves of basil.
(*) Tip: The cutlets can be plated a little bit in advance. Simply refrigerate the plated cutlets stacked on top of each other together with the foil, remove the foil only immediately before further processing.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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