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

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Prep time

30 min

Portions

Difficulty

Easy

Calories

937 kcal

Nutrition

Per portion

Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.

937

kcal

Carbs

95g

Protein

64g

Fat

33g

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

Per portion

For 1 portion

Step by step

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