- 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!