Piccata milanese with tomato spaghetti

Piccata milanese with tomato spaghetti

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oil in a pan. Sauté the onion, garlic, carrots and celeriac for approx. 5 mins. Briefly cook the tomato puree, add the tomatoes and water, add the thyme and bay leaf, season. Cover and simmer for approx. 30 mins. Remove the thyme and bay leaf.
  2. Step 2

    Preheat the oven to 60°C. Season the meat. Empty the flour into a shallow dish. Beat the eggs and parmesan in a deep bowl. Toss the meat in the flour and shake off the excess. Then dip in the egg mixture. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the meat in batches over a medium heat for approx. 1½ mins. on each side, keep warm.
  3. Step 3

    Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the piccata with the tomato spaghetti.