Piccata Milanese Art
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Heat the butter fat in a pan and fry the piccata until golden brown.
- Heat the tomato sauce. Arrange the piccata with the sauce on a plate, traditionally spaghetti is served with it.
- Tip: The amount of Parmesan and salt must be adapted to the quality of the Parmesan cheese!
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