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Recipe for Piccata Milanese

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Piccata Milanese

Piccata is a meat dish that originally comes from northern Italy and typically consists of fried veal cutlets in a savory Parmesan breading. It is often served with spaghetti or simple baguette.

Recipe for Piccata Milanese

Tips for the perfect schnitzel

Don't skimp on the butter, as the cutlets should almost be swimming in the fat. If there is too little fat, the breading will stick to the bottom of the pan and the end result will be less appealing. If the veal cutlets are given the chance to be fried in plenty of fat, a wonderful result is guaranteed.

Tips for the spaghetti

Cook the pasta in plenty of water so they don't stick together as quickly. Oil should not be added to the cooking water, even if you hear or read otherwise. The oil floats on top of the water and does absolutely nothing for the pasta. After cooking, do not rinse the pasta under cold running water. This causes the pasta pores to close too quickly, and the sauce cannot be absorbed optimally.

Alternatives to veal

Nowadays, you can vary the Piccata excellently. It doesn't necessarily have to be veal cutlet; it can also be combined with other meat. Whether pork, beef, or poultry – everything is possible. For fish lovers, a piece of salmon, for example, is also ideal. For vegetarians, zucchini, kohlrabi, or pumpkin are perfect to prepare with a cheese crust.

Photo by Janine, meinhaushalt.at

Read also: Recipe for pork medallions with quark crust and bell pepper ragout

Ingredients

Preparation

  1. Piccata Milanese is prepared similarly to Wiener Schnitzel using veal. To do this, rinse the cutlets under running water, pat dry with a paper towel, and then flatten them. Use a meat mallet or cover the meat with a layer of plastic wrap and use a saucepan to help.

  2. Now cut the veal cutlets into small slices, season with salt and pepper, and coat in beaten egg. Let them drip off after the egg bath and then press them well into the Parmesan on both sides so that an even cheese crust forms.

  3. Now melt the clarified butter in a sufficiently large pan and fry the veal cutlets until golden brown on both sides. Then place the cutlets on a plate and keep warm in a slightly preheated oven at 100°C (212°F) top and bottom heat.

  4. In the meantime, bring water for the pasta to a boil, peel the onion, and dice it finely. Also wash, halve, quarter, and dice the cherry tomatoes. Add both to the pan previously used for the veal cutlets and sauté in the same fat. Now add the tomato paste and let it roast for a while. Finally, season with salt, pepper, a little sugar, and possibly some finely chopped garlic, then deglaze with balsamic vinegar and red wine. Let the sauce reduce for a quarter of an hour, then just keep it warm. Finally, season with oregano and basil, and it's ready.

  5. Add the spaghetti to the boiling salted water and cook until al dente. Now arrange the spaghetti nicely on a plate, garnish with sauce, and place the cutlet on top. If you like, you can finish the dish with a little more Parmesan.

Tips & Notes

Don't skimp on the butter, because the schnitzels should almost be swimming in the fat. If there is too little fat, the breading sticks to the bottom of the pan and the end result is less attractive. When the veal cutlets get the chance to be fried in plenty of fat, a wonderful result is guaranteed. Cook the pasta in plenty of water so it doesn't stick together so quickly. Oil should not be added to the cooking water, even though you may hear or read otherwise. The oil floats on top of the water and does absolutely nothing for the pasta. After cooking, do not rinse the pasta under running cold water. This causes the pasta's pores to close too quickly and the sauce cannot be absorbed optimally.

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