Piccata Milanese

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 hit the veal with a hammer until it's very flat.
• 3 combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
• 4 first put the veal in the egg, then in the breadcrumb mixture.
• 5 boil the spaghetti al dente.
• 6 meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
• 7 serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.