For the tomato sauce, peel and finely dice the onions and garlic. Heat the oil in a pot. Fry the onion and garlic in it. Add tomato paste and herbs and sauté briefly. Deglaze with tomatoes.
Coarsely chop the tomatoes in the pot with a spatula, season the sauce with salt, pepper and sugar. Bring to the boil and simmer at low heat for about 30 minutes.
Cut the cutlets into 4 pieces each. Plate between a cut open freezer bag with a saucepan. Place the eggs in a deep dish and season with salt and pepper. Mix parmesan and breadcrumbs in another plate.
Turn the escalopes first in egg, then in the Parmesan mixture. Cook pasta in boiling salted water according to package instructions.
Heat clarified butter in a large, coated pan. Fry the escalopes in it in portions on each side for about 2 minutes. Take them out and keep them warm. Drain the noodles and let them drain. Season sauce again and mix with the noodles.
Wash the basil, dab dry. Pluck leaves and cut into fine strips. Serve pasta sprinkled with basil. Add schnitzel.