Piccata alla Milanese

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 8 TABLESPOONS Oil
  • 1 TABLESPOON Tomato paste
  • 2 can(s) (425 ml each) chunky tomatoes
  • 2 TEASPOONS dark balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 Veal cutlet (approx. 150 g each)
  • 200 g Parmesan cheese
  • 75 g Breadcrumbs
  • 2 Eggs (size M)
  • 5-6 Tbsp Flour
  • 5 Stem(s) Basil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it. Add tomato paste and steam briefly. Deglaze with tomatoes and vinegar, season with salt, pepper and sugar. Simmer covered for about 5 minutes, season again

  2. 2

    Wash the meat, dab dry, cut into 4-5 pieces each and beat flat between 2 layers of foil. Grate cheese, mix with breadcrumbs. Whisk eggs in a deep plate, season with salt and pepper. Turn meat one after the other in flour, egg and cheese mixture and press on a little

  3. 3

    Heat 3 tablespoons of oil in 2 pans. Fry the escalopes for 1-2 minutes on each side

  4. 4

    Wash basil, shake dry, except for a little to garnish, pluck leaves from the stems, chop and stir into the sauce. Arrange piccati and tomato sauce on plates. You can taste pasta

Nutrition Facts

KCAL
730 kcal
CARBS
34 g
FATS
38 g
PROTEINS
60 g

Categories & Tags

Miscellaneous