Piccata alla milanese

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 5
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. 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. 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. 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. 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. 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.

Nutrition Facts

KCAL
660 kcal
CARBS
27 g
FATS
35 g
PROTEINS
54 g