Piccata Milanese mit Spaghetti

Name: Piccata Milanese mit Spaghetti
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 250 g cherry tomatoes; 7-9 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 2 (425 ml each) Cans; 7-10 Tbsp cherry tomatoes; 7-10 Tbsp salt, pepper; 1 TABLESPOON Sugar; 4 thin veal cutlets (à approx. 120 g); 120 g Parmesan (piece); 8 TABLESPOONS Breadcrumbs; 3 Eggs; 4-5 Tbsp Flour; 500 g Spaghetti; 1 bunch/pot of basil; 7-10 Tbsp Freezer bag

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

Piccata Milanese, a true classic of Italian cuisine, combines two of our favourites: schnitzel and spaghetti.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
250 g cherry tomatoes
7-9 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
2 (425 ml each) Cans
7-10 Tbsp cherry tomatoes
7-10 Tbsp salt, pepper
1 TABLESPOON Sugar
4 thin veal cutlets (à approx. 120 g)
120 g Parmesan (piece)
8 TABLESPOONS Breadcrumbs
3 Eggs
4-5 Tbsp Flour
500 g Spaghetti
1 bunch/pot of basil
7-10 Tbsp Freezer bag

Directions

1
For the tomato sauce, peel onion and garlic. Chop the onion finely. Crush the garlic. Wash and halve the tomatoes. Heat 1 tablespoon of oil in a saucepan. Fry onion and garlic in it. Stir in tomato paste and sweat briefly. Add all tomatoes, bring to the boil and simmer for about 20 minutes. Season to taste with salt, pepper and sugar.
2
Dab the schnitzel dry and cut into 3 pieces. Between a cut open freezer bag with a pot bottom, tap the cutlets thinner. Grate cheese. Mix breadcrumbs and cheese. Whisk eggs in a deep plate, season with salt and pepper.
3
First turn the escalopes in flour, then pass them through the whisked eggs and let them drip off a little. Finally turn in breadcrumbs mix and press only slightly. Cook spaghetti in 4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
4
In the meantime heat 6-8 tablespoons of oil in portions in a large frying pan. Fry the escalopes in it in 2-3 portions at medium heat for about 2 minutes on each side. Drain finished cutlets on kitchen paper.
5
Drain the spaghetti, let it drain briefly and put it back into the pot. Mix with the sauce and heat up again briefly. Wash basil, shake dry, pluck leaves from the stems and chop coarsely. Arrange spaghetti and schnitzel and serve sprinkled with basil.