Piccata milanese with tomato spaghetti
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2 tbspolive oil
- 1onion
- 2garlic cloves
- 150 gcarrots
- 150 gceleriac
- 2 tbsptomato puree
- 1 tinpeeled cherry tomatoes
- 1 ½ dlwater
- 2 sprigsthyme
- 1bay leaf
- ½ tspsalt
- a littlepepper
- 400 gveal steaks
- ½ tspsalt
- a littlepepper
- 4 tbspwhite flour
- 3eggs
- 60 ggrated Parmesan
- clarified butter
- 200 gspaghetti
- salted water
Instructions
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.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.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.