Piccata Milanese My Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breasts or turkey schnitzel
- 4 egg (s)
- 70 g parmesan, freshly rated
- 1 ½ tablespoon herbs Provence, sep.
- 1 can tomato (s) (pizza tomatoes), 400 ml
- 0.5 ½ onion (s)
- 2 cloves garlic
- 200 g sour cream or creme fraiche
- 400 g ribbon pasta, reen or spahetti
- 3 tablespoon flour, (preferably double-handled)
- Basil, fresh
- salt and pepper
- sugar
- butter
- olive oil
Print Recipe
Pin Recipe Instructions
- Whisk the eggs in a bowl and mix with the parmesan and herbs. Divide the chicken breast or halve the turkey escalope. Pound a little flat, season with salt and pepper and turn briefly in the flour. Then pull through the egg / cheese mixture and fry in a pan with a mixture of olive oil and butter (not too short) over medium heat until golden brown.
- Cook the pasta in salted water until al dente and drain.
- Chop the onion and garlic very finely and sauté in olive oil until they are relatively soft. Add chunky tomatoes and season with salt, pepper and a pinch of sugar. Let simmer gently for about 10 minutes. Finally, fold in the sour cream and the finely chopped basil leaves and season again to taste.
- Mix the pasta with the sauce and arrange on plates with the schnitzel.
- Delicious variant (goes a little faster and also tastes very tasty): Boil the spaghetti and drain. Briefly sauté the garlic in a little olive oil or butter in a saucepan, add the sour cream and mix with the pasta. Then a fruity-fresh tomato salad.
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