Piccata Milanese

Name: Piccata Milanese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 100 g Parmesan cheese; 4 thin veal cutlets (à approx. 120 g); 8 TABLESPOONS Breadcrumbs; 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g clarified butter; 500 g Spaghetti; 1 Pot of basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g cherry tomatoes
1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
100 g Parmesan cheese
4 thin veal cutlets (à approx. 120 g)
8 TABLESPOONS Breadcrumbs
2 Eggs (size M)
4 TABLESPOONS Flour
100 g clarified butter
500 g Spaghetti
1 Pot of basil

Directions

1
For the tomato sauce clean, wash and halve the tomatoes. Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a saucepan and sauté the onion and garlic for about 5 minutes. For the last minute, sauté the tomato paste with the onion and garlic. Add tomatoes, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and sugar
2
Grate cheese. Wash the meat, dab dry, season with salt and pepper and cut into thirds. Mix breadcrumbs and cheese. Whisk eggs in a deep plate. Turn escalopes one after the other in flour, eggs and breadcrumbs
3
Heat clarified butter in a large frying pan and fry escalopes in it in portions for about 4 minutes each while turning. In the meantime prepare noodles in boiling salted water according to instructions on the packet. Pour the noodles into a colander, drain briefly, return to the pot and mix with the sauce. Wash basil, shake dry, pluck leaves from the stems and chop coarsely. Arrange noodles and schnitzel and sprinkle with basil