Piccata Milanese - crispy, juicy and full of flavour
Piccata Milanese is a true Italian classic, known for its combination of tender meat, crispy Parmesan coating, and a rich tomato sauce. Originally from Lombardy, this dish has gained popularity far beyond Italy.
Piccata Milanese is traditionally prepared with veal, but chicken or turkey versions are also popular. The golden-brown fried breading ensures the perfect bite, while the tomato sauce adds a fresh, Mediterranean flavour. Served with spaghetti or another favourite side dish, this is a dish that is always a delight.
In this recipe, I’ll show you how to make Piccata Milanese at home – with a perfectly crispy crust and an irresistible taste.
Piccata Milanese
Piccata Milanese It is a traditional Italian dish where tender cutlets are served in a crispy Parmesan crust. Accompanied by a flavorful tomato sauce and spaghetti, this dish is a true classic of Italian cuisine.
Ingredients
- 600 g turkey or veal cutlets
- Wheat flour for dredging the meat
- Rapeseed oil for frying
- 500 g spaghetti
- 6 tablespoons tomato paste
- 200 g freshly grated Parmesan cheese
- 2 medium-sized onions
- 2 gloves of garlic
- 4 eggs
- 500 g ripe, aromatic tomatoes
- 1 can of diced tomatoes (about 400 g)
- 50 g butter
- Fresh herbs such as basil, oregano, parsley
- Dried herbs to taste
- Salt and pepper
- Extra freshly grated Parmesan cheese for serving (optional)
Instruction
- PreparationPreparing the ingredients:
- Halve the onions and cut into thin strips.
- Finely chop the garlic.
- Make a cross-cut on the fresh tomatoes,
- briefly dip them in boiling water...
- cool them in cold water...
- ...and peel them.
- And then cut into small cubes.
- Grate the Parmesan cheese.Finely chop the fresh herbs.
- Place the turkey or veal cutlets between plastic wrap and pound them thin.
- Depending on size, cut into two or three pieces if smaller cutlets are preferred.
- Preparing the tomato sauce:Heat the butter in a large pot.Sauté the chopped onions until translucent.Add the chopped garlic and sauté briefly.
- Add the peeled and diced fresh tomatoes and sauté briefly.
- Add the canned diced tomatoes and sauté briefly.
- Add the tomato paste and fresh herbs, seasoning with salt, pepper, and dried herbs.
- Let the sauce simmer on low heat for about 2 hours to allow the flavors to meld. Adjust the seasoning to taste at the end, and add more if needed.
- Preparing the egg-Parmesan mixture:In a bowl, beat the eggs and season with salt and pepper.
- Add enough freshly grated Parmesan to create a thick consistency. If the mixture becomes too thick, add a little milk.
- Preparing the cutlets:Lightly dredge the cutlets in wheat flour. Do not season the meat itself, as the egg-Parmesan mixture will provide sufficient seasoning.Coat the cutlets in the egg-Parmesan mixture.
- Fry the cutlets in hot rapeseed oil until golden brown, about 1-2 minutes on each side.Drain on paper towels.
- Cooking the spaghetti:While the cutlets are frying, bring a large pot of water to a boil, add salt, and cook the spaghetti according to the package instructions until al dente.Drain the spaghetti.
- Serving:Distribute the spaghetti onto plates.Pour the tomato sauce over the spaghetti.Place the fried cutlets next to the spaghetti.Extra freshly grated Parmesan cheese for serving (optional).
- Bon appétit!
Notes
If you want to save time, you can simply use the diced tomatoes from the package. Alternatively, you can make the tomato base completely from scratch. In this recipe, I've combined both options by blending the tomatoes to show you both possibilities. The provided nutritional values are based on the main ingredients of the recipe and serve as a guideline. The actual nutritional values may vary slightly depending on the brands used, portion sizes, or individual variations in the ingredients.
Nutritional values
Calories: 1010kcal | Carbohydrates: 120g | Protein: 74g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0,05g | Cholesterol: 315mg | Sodium: 1224mg | Potassium: 1533mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1814IU | Vitamin C: 32mg | Calcium: 737mg | Iron: 6mg
Tried this recipe?Let me know how it was!
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