John Myers
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Schnitzel Milanese Style
The perfect schnitzel milanese style recipe with a picture and simple step-by-step instructions.
- 4 Pork schnitzel
- Flour
- 2 Free range eggs
- Breadcrumbs
- Freshly grated Parmesan
- 40 g Butter
- 2 tbsp Virgin olive oil
For the tomato spaghetti
- 20 g Butter
- 1 tbsp Virgin olive oil
- 1 Shallot
- 2 Garlic cloves chopped
- 1 Sprig of thyme
- 3 Vine tomatoes
- 1 tbsp Tomato paste concentrated three times
- 1 pinch Sugar
- Salt and pepper
- 250 g Spaghetti
Decoration
- Basil leaves
- Beat out the schnitzel. Turn in flour and knock well. Turn in the egg whisked with salt and oil and then in the breadcrumbs mixed with Parmesan. Press the breading down well.
- Heat the oil and butter mixture in a pan. Bake the schnitzel on both sides for approx. 2 minutes until golden.
- Heat the oil and butter mixture in a second pan and sear the finely chopped shallot, clove of garlic and sprig of thyme. Add the diced tomatoes and roast with the tomato paste. Season with salt, pepper and a pinch of sugar.
- Boil the spaghetti in salted water until al dente and shake off.
- Arrange the schnitzel on a plate. Mix the spaghetti into the tomato sauce, turn it up with a meat fork and drape it next to the schnitzel. Garnish with basil leaves. Good Appetite.
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