Sausage piccata

Ingredients for 2 servings:

• 4 sausages
• 2 eggs
• 100 g Parmesan, freshly grated
• 100 g panko
• e.g. chili powder
• Clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Crispy salsiccia slices in Parmesan-Panko breading

Remove the skin from the sausages and cut into slices about 1.5 cm thick. Press these down lightly. Whisk the eggs and mix the Parmesan and Panko cheese. Season the sausage slices with a little ground chili, if desired. Salt is not necessary, as the sausage is already seasoned and the cheese is salty. First coat the sausage slices in the egg and then in the Parmesan and Panko mixture. Press the breading down well. Heat the clarified butter in a pan and slowly fry the Piccata Salsiccia until golden brown. Tip: If too much sausage mixture sticks to the skin, you can use the back of a knife to remove the skin from the sausage. This loosened mixture can be easily spread onto the small sausage patties and pressed down. Serving suggestion When I came up with this recipe, I was having freshly made pesto. The Piccata tasted wonderful with it, served with pasta.