PICCATA MILANESE

Piccata Milanese image

I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!

Provided by Maiumlteacute G.

Categories Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

800 g red ripe tomatoes, peeled and chopped
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon fresh thyme leave
1 bay leaf
1/8 liter beef stock
salt
pepper
600 g veal, sliced
100 g parmesan cheese, grated
60 g breadcrumbs
2 eggs, whisked
300 g spaghetti
80 g butter or 4 tablespoons vegetable oil
4 basil leaves

Steps:

Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
Hit the veal with a hammer until it's very flat.
Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
First put the veal in the egg, then in the breadcrumb mixture.
Boil the spaghetti al dente.
Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.

Nutrition Facts : Calories 1019.8, Fat 46.5, SaturatedFat 21.5, Cholesterol 297.5, Sodium 943.9, Carbohydrate 86.8, Fiber 6.4, Sugar 10, Protein 61.7

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