Piccata alla Milanese (sprinkled with parmesan)

Name: Piccata alla Milanese (sprinkled with parmesan)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 8 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 2 TEASPOONS dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Veal cutlet (approx. 150 g each); 225 g Parmesan cheese; 75 g Breadcrumbs; 2 Eggs (size M); 5-6 Tbsp Flour; 5 Stem(s) Basil; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
8 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
2 TEASPOONS dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Veal cutlet (approx. 150 g each)
225 g Parmesan cheese
75 g Breadcrumbs
2 Eggs (size M)
5-6 Tbsp Flour
5 Stem(s) Basil
7-10 Tbsp Cling film

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it. Add tomato paste and steam briefly. Deglaze with tomatoes and vinegar, season with salt, pepper and sugar. Simmer covered for about 5 minutes, season again
2
Wash the meat, dab dry, cut into 4-5 pieces each and beat flat between 2 layers of foil. Grate cheese, mix with breadcrumbs, up to approx. 25 g for sprinkling. Whisk eggs in a deep plate, season with salt and pepper. Turn meat one after the other in flour, egg and cheese mixture and press on a little. Heat 3 tablespoons of oil in 2 pans. Fry the escalopes for 1-2 minutes on each side
3
Wash basil, shake dry, except for a little to garnish, pluck leaves from the stems, chop and stir into the sauce. Arrange piccati and tomato sauce on plates. You can taste pasta