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🍽️ Milanese Piccata with Spaghetti

883 kcal · 50 min · 4 servings

Ingredients

• 600 g veal cutlets (or turkey cutlets)
• 500 g spaghetti
• 10 tbsp olive oil for frying
• 5 tbsp tomato paste
• 150 g parmesan, freshly grated
• 1 onion(s)
• 2 clove(s) of garlic
• 4 egg(s)
• 50 g olives
• 150 g wheat flour
• 1 tsp oregano
• 500 g tomato(s)
• 50 g butter
• basil (fresh)
• salt and pepper

Instructions

1. 1. Crack the eggs into a bowl.
2. 2. Season the eggs with salt and pepper.
3. 3. Whisk the eggs well.
4. 4. Add grated Parmesan until a thick, batter-like mixture forms.
5. 5. Stir in a little milk if the mixture becomes too thick.
6. 6. Heat plenty of olive oil in a pan.
7. 7. Do not season the meat.
8. 8. Dredge the cutlets in flour.
9. 9. Dip the cutlets in the egg-Parmesan mixture.
10. 10. Place the cutlets in the hot pan.
11. 11. Fry the cutlets for one to two minutes.
12. 12. Turn the cutlets.
13. 13. Fry the cutlets until golden brown.
14. 14. Place the finished cutlets in a baking dish.
15. 15. Keep the cutlets warm in the oven at 100 degrees Celsius.
16. 16. Cut a cross into the top of the tomatoes.
17. 17. Hold the tomatoes briefly in a sieve in boiling water.
18. 18. Shock the tomatoes in cold water.
19. 19. Peel the tomatoes.
20. 20. Quarter the tomatoes.
21. 21. Remove the seeds from the tomatoes.
22. 22. Peel the onion.
23. 23. Halve the onion.
24. 24. Cut the onion into thin strips.
25. 25. Peel the garlic.
26. 26. Cut the garlic into small cubes.
27. 27. Roughly chop the olives.
28. 28. Sweat the onions, garlic, and olives in a little butter.
29. 29. Make sure the ingredients do not take on color.
30. 30. Cook the spaghetti in salted water al dente (firm to the bite).
31. 31. Add the tomatoes to the sweated ingredients.
32. 32. Season the mixture with pepper and salt.
33. 33. Add oregano.
34. 34. Add tomato paste.
35. 35. Stir everything briefly.
36. 36. Set the tomato mixture aside.
37. 37. Drain the spaghetti.
38. 38. Add the spaghetti to the pan with the tomatoes.
39. 39. Mix the spaghetti with the tomato mixture.
40. 40. Add five tablespoons of cooking water.
41. 41. Add more cooking water if necessary.
42. 42. Serve the spaghetti with the cutlets.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 883
• Protein: 47 g · Fett/Fat: 45 g · Carbs: 64 g