Moms Cookbook

Piccata Milanese / Parmesan Schnitzel

Thin schnitzels (veal, pork fillet or chicken) dipped in a Parmesan-egg batter and pan-fried, served with spaghetti and a slow-simmered tomato sauce. Serves 4.

Makes
4 servings

Instructions

  1. Tomato sauce

    Sweat the onion, add the garlic and tomato paste and toast everything briefly, then deglaze with the tomatoes. Season and simmer for about 1 hour. Season again. The tomato sauce should be ready before you start the meat!

  2. Schnitzels

    Prepare the meat at the same time as the spaghetti. Cut pork fillet into thin slices, have veal schnitzels cut very thin at the butcher's, or cut chicken breast into thin slices too.

  3. Lay the meat on a board and press it flat with the heel of your hand, or pound it. Salt, pepper and dust with flour.

  4. In a deep plate, beat 2 eggs and stir in 1 packet of grated Parmesan (not freshly grated).

  5. The spaghetti should just be in the salted water and plenty of fat hot in the pan! Then turn the meat slices in the batter; if necessary coat only the side that goes into the fat and put the rest on the upper side afterwards.

  6. The batter thickens quickly; add a little cream if needed. Definitely stay with it, it all goes very fast!