Main course

Piccata Lombarda

Name: Piccata Lombarda
Total time: 30 min
Yield: 1
Ingredients: 1 Stk Veal schnitzel; 1 Stk Eggs; 80 g Parmesan grated; 15 g Wheat flour; 100 g Pasta; Tomatoes 100 g pureed; 15 g Butter; 1 leaf Sage fresh; 1 Stk Garlic cloves; 1 EL Olive oil; 1 bunch Parsley; 0.25 tsp Iodized salt; 0.25 tsp Pepper; 1 TL Lemon zest

Prep time

30 min

Portions

Difficulty

Easy

1299

kcal

Nutrition · Per portion

Carbs

97.8 g

Protein

87.5 g

Fat

62.2 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 1 portion

Veal schnitzelOr: Pork schnitzel
1 Stk
Eggs
1 Stk
Parmesan gratedOr: Pecorino, Grana Padano
80 g
Wheat flour
15 g
PastaOr: Spaghetti
100 g
Tomatoes 100 g pureedOr: Pureed tomatoes
as needed
ButterOr: Cream, Butter
15 g
Sage fresh
1 leaf
Garlic cloves
1 Stk
Olive oil
1 EL
Parsley
1 bunch
Iodized salt
¼ tsp
Pepper
¼ tsp
Lemon zest
1 TL

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.

Want to cook this recipe?

Discover this and 1,000+ more recipes in the Mealyo app and save time, money and food at the same time.

Join waitlist

Main course

Piccata Lombarda

For 1 portion

Step by step

Want to cook this recipe?

You might also like

Aloo Gobi

Arepas

Asian Sweet & Sour Chicken Stir-Fry

Asian Noodles