Olive Paradeiserkalbsschnitzel with Herb Penne

Lightly pound the veal cutlets, season with salt and pepper. Fry on both sides in olive oil, remove from the pan and keep warm briefly. Briefly sauté the peeled shallots cut into strips in the drippings, add the olives, fill with polpa and briefly boil down. Season to taste with salt and pepper (add a pinch of sugar if necessary). Cook penne in salted water until al dente, strain. Toss in olive oil with chopped herbs, and season with salt and pepper. Arrange cutlets and pour olive-paradeis sauce over them. Garnish with herbs and cocktail tomatoes. Serve penne separately.

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