Italian cuisine · Meat & Kebab

Piccata alla Milanese

Veal cutlet in a parmesan-egg crust with lemon.

Ingredients · for 2 servings

• 2 veal cutlets
• 2 eggs
• Parmesan
• Butter, lemon
• Spaghetti with tomato sauce

Instructions

1. Pound the veal cutlets flat between film, season with salt and dredge in flour.
2. Whisk the eggs with grated Parmesan and pepper and dip the cutlets in it.
3. Foam the butter in a pan over medium heat and fry the piccata for 2–3 min per side until golden.
4. Rest on warm plates; prepare the spaghetti with tomato sauce.
5. Serve with lemon wedges and the spaghetti.