Piccata Milanese

Piccata Milanese

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 530 kcal
, Fat: 31 g
, Carbohydrate: 18 g
, Protein: 40 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomato sauce

2 tbsp olive oil
1 red onion, finely chopped
1 garlic clove, pressed
1 tin chopped tomatoes (approx. 800 g)
2 tbsp tomato puree
1 pinch sugar
½ tsp salt
a little pepper

Piccata

12 thin veal cutlets (each approx. 40 g)
½ tsp salt
a little pepper
4 tbsp white flour
3 fresh eggs
75 g Parmesan, grated
clarified butter for frying
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How it's done

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Tomato sauce

Heat the oil in a pan. Sauté the onion and garlic. Add the tomatoes and tomato puree, cook briefly and season, simmer over a low heat for approx. 30 mins.

Piccata

Season the meat. Empty the flour into a shallow dish. Beat the eggs and parmesan in a deep bowl. Toss the meat in the flour and then dip in the egg mixture. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the meat in batches over a medium heat for approx. 1 1/2 mins. on each side. Serve the tomato sauce separately.

Good to know
Serve with: Spaghetti

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