Piccata Milanese

Sandra Eigen

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.

5 from 1 rating

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Dinner, Lunch

Cuisine Italian

Servings people

Calories 1010 kcal

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)

Instructions

Preparation
Preparing 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...
deter...
...and skin.
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.

Nutrition

Keyword Family meal

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