PICCATA MILANESE
I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!
Provided by Maiumlteacute G.
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 1019.8, Fat 46.5, SaturatedFat 21.5, Cholesterol 297.5, Sodium 943.9, Carbohydrate 86.8, Fiber 6.4, Sugar 10, Protein 61.7
CHICKEN PICCATA MILANESE
Combine classic chicken piccata with pasta and creamy vodka sauce. Serve Chicken Piccata Milanese with lemon wedges and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, combine flour and pepper in shallow dish. Dip chicken, 1 breast at a time, into flour mixture, turning to evenly coat both sides of each breast with flour mixture. Gently shake chicken to remove excess flour mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until done and golden brown on both sides. Transfer to paper towel-covered plate; cover to keep warm.
- Discard any oil remaining in skillet; wipe skillet with paper towel. Add pasta sauce to skillet; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
- Drain spaghetti; place in large bowl. Add 1/2 cup pasta sauce; mix lightly. Serve topped with chicken, remaining pasta sauce, capers and parsley.
Nutrition Facts : Calories 610, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 8 g, Protein 36 g
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