This is my childhood Piccata milanese; this is how my mom always prepared it, and now my children love it too. Parmesan chicken, spaghetti with ketchup and ham. It sounds simple, but it tastes so good. Or simply because it reminds me of my childhood. Here is my mom's recipe.
Photo by Sabine, meinhaushalt.at
Read also: Recipe for Parmesan Chicken with Polenta and Tomato Sauce
First, I prepare the ingredients for breading the cutlets. To do this, set out 3 deep plates: put the flour in one, whisk the eggs in the second, and mix the breadcrumbs and Parmesan in the third. Now, coat the cutlets first in the flour, then in the eggs, and finally in the Parmesan-breadcrumb mixture. Everything should be well covered.
Heat the oil in a pan and fry the cutlets little by little until golden brown and crispy. Keep the cutlets warm, for example, in the oven at a very low temperature.
Bring a large pot of water to a boil and cook the spaghetti until al dente. Drain and keep warm.
Now, arrange the cutlet and the spaghetti with a little ketchup and ham on a plate. Actually, a pinch of parsley should go over the whole thing, but nobody really wanted that today.
My Piccata Milanese dish is ready!
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