Mascarpone Cheese and Marille With Neapolitan Veal Cutlets

7/8 cup butter
4 9-ounce veal cutlets, trimmed
1 large onion, sliced
2 apples, peeled, sliced
6 ounces button mushrooms
1 tbsp chopped tarragon
8 black peppercorns
1 tbsp sesame seeds
14 ounces dried marille
1/2 cup olive oil
3/4 cup mascarpone cheese,broken into small pieces
Salt and pepper
2 large beef tomatoes, cut in half
Leaves of 1 basil sprig
Fresh basil to garnish

Melt 4 tbsp of the butter in a skillet and fry the veal for 5 minuteson each side. Transfer to a dish and keep warm.
Fry the onion and apples in the pan until lightly browned. Transfer to a dish, place the veal on top, and keep warm.
Fry the mushrooms, tarragon, and peppercorns in the remaining butter for 3 minutes, sprinkle with the sesame seeds.
Bring a pan of salted water to a boil, add the pasta and 1 tbsp of the oil and cook until tender. Drain and transfer to a serving plate.
Top the pasta with the mascarpone cheese and sprinkle with the remaining olive oil. Place the onions, apples and veal cutlets on top of the pasta. Spoon the mushrooms, peppercorns, and pan juices onto the cutlets, place the tomatoes and basil leaves around the edge, and place in a preheat oven at 300 F for 5 minutes.
Season with salt and pepper to taste and serve immediately.
Serves 4