Piccata alla milanese

Name: Piccata alla milanese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 7-9 TBSP. Oil; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 Veal cutlet (approx. 150 g each); 150 g Parmesan (piece); 6-7 TABLESPOONS Breadcrumbs; 3 Eggs; 4-5 Tbsp Flour; 5 Stem(s) Basil; 1 large freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
7-9 TBSP. Oil
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
1 TABLESPOON Balsamic vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 Veal cutlet (approx. 150 g each)
150 g Parmesan (piece)
6-7 TABLESPOONS Breadcrumbs
3 Eggs
4-5 Tbsp Flour
5 Stem(s) Basil
1 large freezer bag

Directions

1
For the tomato sauce, peel onion and garlic. Chop onion finely, crush garlic finely. Heat 1 tablespoon of oil in a saucepan. Fry onion and garlic in it. Stir in tomato paste, sweat briefly.
2
Deglaze with chunky tomatoes and vinegar, bring to the boil and simmer covered for about 5 minutes. Season to taste with salt, pepper and sugar.
3
In the meantime, dab the escalopes dry, cut them into 3 pieces each and tap them thinner. Grate the Parmesan finely and mix with breadcrumbs. Whisk the eggs in a deep plate and season with salt and pepper.
4
Bread the schnitzel. Heat 6-8 tablespoons of oil in a frying pan in portions. Fry the escalopes in it in 2-3 portions at medium heat on each side for about 2 minutes. Drain finished cutlets on kitchen paper.
5
Heat the sauce again briefly. Wash basil, shake dry, pluck leaves from the stalks and chop. Stir the basil into the sauce. Serve everything.