Piccata Milanese

"I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!"
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by BoiseBob photo by BoiseBob
photo by PanNan photo by PanNan
Ready In:




  • 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.
  • Hit the veal with a hammer until it's very flat.
  • Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
  • First put the veal in the egg, then in the breadcrumb mixture.
  • Boil the spaghetti al dente.
  • Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
  • Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.

Questions & Replies

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  1. BoiseBob
    Really good, but prefer the lemon piccata without the tomato.
  2. K9 Owned
    What a lovely recipe! Made exactly as directed and now, the next morning, DH is still raving about it. Easy and loaded with flavour I would be proud to serve this to guests.
  3. currybunny
    I really hope you have tried this recipe by now Maite, coz it's a winner! A totally beautiful dish, easy to prepare and with amazing flavours. I can't wait to make it in the warmer months when I actually have fresh basil, I'm sure it woudld be the finishing touch. Served with garlic bread and a nice shiraz - a five star weeknight gem! Thanks for posting!
  4. Wendys Kitchen
    Well - this is one of the best recipes on this site!!! It is so simple to make and untterly delicious. We loved it! The only thing I did different was sprinkle spice over the veal and dust it with wholemeal flour (very lightly) - I did not do the whole crumb thing and cooked in very low oil on a pan. I also used a can of chopped tomatoes. Excellent thank you!
  5. PanNan
    Maite, if you haven't tried this yet, you should soon. What a great meal this was. Fine restaurant quality. The sauce is nice and chunky, but fresh tasting with the pasta and veal. The recipe is a bit time consuming - with peeling the tomatoes, etc. but it's worth it. Thanks for posting this winner.


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