For the sauce, sauté shallot and garlic in a frying pan with olive oil, add tomatoes and season with salt, pepper and sugar. Simmer on low heat for about eight minutes, tossing regularly. Then stir in the basil.
In a second frying pan, sauté shallot in a little olive oil very briefly, extinguish with white wine, bring to a boil. Season with salt, pepper and lemon zest and add the flattened cutlets. Cover and steam for about four minutes until soft, turning to the other side in between. Remove and keep warm. Reduce the stock and thicken with cold butter.
In the meantime, cook the spaghetti in salted water until al dente. Drain the spaghetti and mix it with the tomatoes.
Serve the spaghetti with the escalopes. Some roast stock over the cutlets form and – to taste – offer freshly grated Parmesan to the spaghetti.
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