Scaloppine alla Napoletana
easy
45 mins
45 mins
Ingredients
- 250 g Tomatoes
- 2 Garlic cloves
- 2 stem(s) Basil
- 4-5 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs (125 g each) Veal escalope
- 4 TABLESPOONS Flour
- 2 Egg Yolk
- 4 TABLESPOONS Breadcrumbs
- 1 package (250 g) Tagliatelle (white ribbon noodle)
- 400 g Courgette
- 50 g grated parmesan cheese
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Lemon and basil
Directions
- 1
Clean, wash and cut the tomatoes into small cubes. Peel garlic and press it through a garlic press. Wash and finely chop the basil. Heat 1 tablespoon of olive oil. Fry a clove of garlic in it. Add the tomatoes.
- 2
Season with salt, pepper and basil. Braise on high heat for 10 minutes. Meanwhile, wash the meat, pat dry, cut in half and tap a little flatter. Season with salt and pepper. Turn one after the other in flour, whisked egg yolk and breadcrumbs. Put the noodles in boiling salted water and cook for about 5 minutes. Clean, wash and slice the zucchini. Fry remaining garlic and zucchini in another 1-2 tablespoons of hot olive oil while turning for about 4 minutes. Season with salt and pepper. Heat 2-3 tablespoons of oil in an ovenproof pan. Fry the escalopes for about 2 minutes on each side. Spread tomato sauce on top and sprinkle with Parmesan cheese.
- 3
Fry remaining garlic and zucchini in another 1-2 tablespoons of hot olive oil while turning for about 4 minutes. Season with salt and pepper. Heat 2-3 tablespoons of oil in an ovenproof pan. Fry the escalopes for about 2 minutes on each side. Spread tomato sauce on top and sprinkle with Parmesan cheese. Bake in a preheated oven at the highest setting for 3-5 minutes (or melt cheese with the lid on the pan). Sprinkle with lemon juice. Serve the pasta, zucchini and scaloppine garnished with lemon and basil
Nutrition Facts
680 kcal
65 g
24 g
44 g
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