Main course

Piccata Lombarda

Name: Piccata Lombarda
Total time: 30 min
Yield: 1
Ingredients: 1 Stk Veal schnitzel; 1 Stk Eggs; Parmesan 20 g grated; 15 g Wheat flour; 100 g Pasta; Tomatoes 100 g pureed; 15 g Butter; 1 leaf Sage fresh; 1 Stk Garlic cloves; 0.75 tbsp Olive oil; 1 bunch Parsley; 0.25 tsp Iodized salt; 0.25 tsp Pepper

Prep time

30 min

Portions

Difficulty

Easy

937

kcal

Nutrition · Per portion

Carbs

94.6 g

Protein

64.4 g

Fat

33.3 g

Ingredients

For 1 portion

Veal schnitzelOr: Pork schnitzel
1 Stk
Eggs
1 Stk
Parmesan 20 g grated
as needed
Wheat flour
15 g
PastaOr: Spaghetti
100 g
Tomatoes 100 g pureedOr: Pureed tomatoes
as needed
Butter
15 g
Sage fresh
1 leaf
Garlic cloves
1 Stk
Olive oil
¾ tbsp
Parsley
1 bunch
Iodized salt
¼ tsp
Pepper
¼ tsp

Method

Step by step

1
Pound schnitzel, salt and pepper.
2
Whisk eggs with parmesan and lemon zest.
3
Dredge schnitzel in flour, then dip through egg mixture.
4
Heat butter and olive oil in a pan.
5
Fry schnitzel 2 min per side until golden, keep warm.
6
Tomato sauce: sauté garlic, add tomatoes, season with sage, simmer 10 min.
7
Cook pasta al dente.
8
Mix pasta with tomato sauce.
9
Arrange schnitzel on pasta.
10
Serve sprinkled with parsley.

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Main course

Piccata Lombarda

For 1 portion

Step by step

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