Piccata Milanese from Turkey with Homemade Tomato Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel, approx. 200 g each
- 3 egg (s)
- 3 tablespoon heavy cream
- 100 g parmesan cheese
- 400 g breadcrumbs
- Flour
- Clarified butter and / or oil for frying
For the pasta:
- 500 g spahetti or other favorite pasta
- 5 liters water
- 50 g salt
For the sauce:
- 1 tube tomato paste
- 1 handful cocktail tomatoes
- 2 tablespoon sugar
- 3 tablespoon olive oil
- 250 ml water
- Water, 2 scoops pasta water
- 1 handful basil, fresh
- 2 tablespoon heavy cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the piccata, mix well the eggs, salt, pepper and cream in a shallow bowl. Mix the parmesan and breadcrumbs in a second bowl. Prepare the flour in a third bowl for turning. Season the turkey schnitzel with salt and pepper.
- Heat the fat. Now first turn the schnitzel in the flour, then pull it through the egg and then roll it in the breadcrumbs. Repeat the process. Bake the schnitzel in hot fat and let it cook in the oven at approx. 80 ° C.
- Meanwhile, prepare the tomato and basil pasta. To do this, melt the sugar in the pot. Pour the oil on top and add the tomato paste. Mix everything carefully with the whisk (can splash) and let sit for about 5 minutes. When a homogeneous mass has formed, deglaze it with water, season with pepper and simmer gently. DO NOT SALT! The salt comes through the pasta water.
- Cook the pasta in plenty of salted water. Add 2 scoops of pasta water to the tomato sauce.
- Drain the pasta.
- Add the basil and cream to the sauce and season again with salt, pepper and sugar. Add the pasta and tomatoes and serve with parmesan.
- Tip: You can also make the pasta yourself.
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