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🍽️ Veal Piccata with Basilic, Macaroni and Spicy Tomato Sauce

680 kcal · 30 min · 4 servings

Veal Piccata with Basilic, Macaroni and Spicy Tomato Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut the onion into very small cubes. Grate the Parmesan finely. Wash the basil thoroughly and shake it dry. Pluck the leaves from the stems. Finely chop about half of the leaves.
  2. 2. Heat one tablespoon of oil in a pot over medium heat. Fry the onion cubes for two minutes until translucent. Stir in the tomato paste and fry it for two minutes. Add the chunky tomatoes and a pinch of sugar. Bring the mixture to a boil. Reduce the heat and let the sauce simmer for fifteen minutes. Season the sauce with balsamic vinegar, salt, pepper, and sugar. Keep the sauce covered warm until you serve it.
  3. 3. Bring five liters of salted water to a boil in a large pot. Cook the macaroni for ten minutes until al dente (firm to the bite). Wash the turkey breast and pat it dry. Cut the breast lengthwise into three equal slices. Fill a deep plate with flour. Beat the eggs in another bowl. Mix the Parmesan, the finely chopped basil, one tablespoon of milk, and a pinch of salt into the eggs. Mix the egg mixture well.
  4. 4. Season the meat with salt and pepper. Coat the meat in the flour first. Then coat it in the egg-Parmesan mixture. Heat two tablespoons of oil in a pan over medium heat. Fry the meat on both sides for three minutes until golden brown. Place the meat on kitchen paper to drain excess fat.
  5. 5. Take a cup of pasta water from the pot. Drain the macaroni in a colander. Mix the pasta with the sauce in the pot. Add some pasta water if needed. Season the pasta with salt, pepper, and sugar. Plate the pasta. Sprinkle the turkey piccata with the pasta and the remaining fresh basil. Serve the dish. Enjoy your meal!

Nutrition per serving