Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Halve grape or cherry tomatoes and place them cut-side up on the prepared tray.

Spray tomatoes with olive oil cooking spray and season to taste.

Bake tomatoes for 15-20 minutes, or until softened.

Cook spaghetti according to package instructions.

Drain the cooked pasta, reserving some pasta water, and keep warm.

In a food processor, combine basil, toasted pine nuts, garlic, Parmesan cheese, and extra light olive oil.

Pulse until the pesto is just smooth. Add a little pasta water if needed.

Set pesto aside.

Place breadcrumbs on a plate.

Brush each side of veal steaks with mayonnaise.

Press the breaded veal evenly until coated with breadcrumbs.

Heat vegetable oil in a large frying pan over moderate heat.

Add veal and cook for 2 minutes per side, or until golden brown.

Drain the cooked veal schnitzel on paper towels.

Cut the schnitzel into 1-inch strips.

Toss the cooked pasta with pesto.

Divide the pesto pasta among serving plates.

Top with veal schnitzel strips and roasted tomatoes.

Serve immediately with extra Parmesan cheese.