Piccata Milanese Art

Summary

Ingredients

• 1 ½ kg roast veal (nuts)
• 15 g salt
• 5 g pepper
• 14 egg (s)
• 300 g parmesan cheese
• 25 g parsley
• 60 g clarified butter
• 500 ml sauce (tomato sauce)

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Instructions

1. Cut approx. 20 slices of 70 g each from the veal nut and plate lightly. Beat the eggs well and mix with the parmesan and chopped herbs. Season the veal and pull it through the egg breading.
2. Heat the butter fat in a pan and fry the piccata until golden brown.
3. Heat the tomato sauce. Arrange the piccata with the sauce on a plate, traditionally spaghetti is served with it.
4. Tip: The amount of Parmesan and salt must be adapted to the quality of the Parmesan cheese!