Piccata alla Milanese

Piccata alla Milanese is a variation of veal alla Milanese. In many cases, chicken is used instead of veal. But in both cases one thing is important: Piccata alla Milanese is served with spaghetti with tomato sauce.

This Italian dish fron the Lombardy cuisine of Milan is a very popular variant of the traditional cotoletta alla Milanese. It is an all time favorite of my kids.

Chicken or veal

It is a matter of faith whether you use veal or chicken in a piccata. Apart from the considerable difference in price, I think that chicken is the better choice. Also, the chicken can be kept warm better, which is something to consider for many eaters. Veal should be served immediately after frying.

Spaghetti Pomodoro is a must

There is no discussion about the supplement. It MUST be spaghetti with tomato sauce.

Sure, you can also make a risotto with it. But why?

As for the tomato sauce, which usually takes longer to prepare than piccata, there is already a wonderful recipe. (https://www.danieats.com/post/tomato-sugo-base-recipe)

Another great thing is, that you will not taste any difference if you make the Piccata gluten-free.

Ingredients

For 4 people:

600 to 700 g chicken escalope (around 80 g per piece)

4 eggs

150 g parmesan, grated

100 g all purpose flour (gluten-free)

salt, pepper

olive oil

50 g butter (optional)

milk (optional)

Preparation

Beat the eggs in a bowl, add salt and pepper and whisk well, then add so much Parmesan cheese that the mixture becomes a real "mush".

It may happen that the cheese still swells a bit, then simply add milk to restore the desired consistency.

Heat plenty of olive oil in a pan . I like to add a bit of butter, but this is optional.

Do not season the meat!

First turn the escalopes in flour, then pass them through the egg-parmesan mixture and add them to the pan.

Turn the escalopes after 1 - 2 minutes and fry them until golden yellow.

Put the escalopes into an ovenproof dish and warm them up in the oven at 100°C.