in Italy

Piccata Milanese style

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Ingredients for 10 servings:

  • 1 ½ kg roast veal (nut)
  • 15 g salt
  • 5 g pepper
  • 14 eggs
  • 300 g Parmesan
  • 25 g parsley
  • 60 g clarified butter
  • 500 ml sauce (tomato sauce)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Milanese pasta

Cut approximately 20 slices of 70g each from the veal and flatten them lightly. Beat the eggs well and mix with the Parmesan and chopped herbs. Season the veal and coat it in the egg mixture. Heat the butter in a pan and fry the piccata until golden brown. Heat the tomato sauce. Serve the piccata with the sauce on a plate. Spaghetti is traditionally served with the side dish. Tip: The amount of Parmesan and salt may need to be adjusted depending on the quality of the Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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