Piccata Milanese

Name: Piccata Milanese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 5 TABLESPOONS Sunflower oil; 500 ml strained tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 8 Stem(s) Marjoram; 8 (à 50 g) escalopes of veal; 100 g Breadcrumbs; 50 g grated parmesan cheese; 2 Eggs (size M); 4 TABLESPOONS Flour; 400 g Spaghetti

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
5 TABLESPOONS Sunflower oil
500 ml strained tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
8 Stem(s) Marjoram
8 (à 50 g) escalopes of veal
100 g Breadcrumbs
50 g grated parmesan cheese
2 Eggs (size M)
4 TABLESPOONS Flour
400 g Spaghetti

Directions

1
Peel and chop the onion. Heat 1 tablespoon of oil, fry the diced onion until transparent. Add tomatoes while stirring, bring to the boil and season with salt, pepper and sugar. Wash the marjoram, shake dry and, except for a little garnish, pluck leaves from the stalks and stir into the sauce.
2
Let the sauce simmer. Wash the meat, dab dry and season with salt and pepper. Mix breadcrumbs and cheese. Whisk eggs in a deep dish. Turn meat one after the other in 4 tablespoons of flour, egg and breadcrumbs.
3
Prepare spaghetti in boiling salted water according to package instructions. Heat 4 tablespoons of oil in a frying pan. Fry escalopes in portions in hot oil while turning. Drain the noodles in a sieve and put them back into the pot.
4
Fold in the sauce. Arrange schnitzel and noodles on plates and garnish with marjoram.