Lightly pound the cutlets, season with salt and pepper and fry in a little oil in the pan on both sides.
Cook the spaghetti until al dente.
Prepare the Béarnaise sauce according to the package instructions. When the spaghetti is ready, drain, return to the pan and mix with the tomato paste. Place the tomato spaghetti and cutlets on the plates and pour the Béarnaise sauce over the cutlets.
Serve with a mixed salad.
