This dish is originally made with veal. But you can find it with pork, chicken or turkey as well. I had a slice of pork Schnitzel in the fridge. The only difference to veal is the longer cooking time. But it is no problem to work that out.
Piccata Milanese means that you cover something in a slob of grated Parmesan mixed with egg. This is like a slip cover for a piece of meat.
But first I made a tomato sauce. I had a couple of cherry tomatoes left, sone leek wnd spring onions. Together with garlic, 3 tbsp of tomato paste and 200 ml veg stock I made the sauce. Salt, pepper, chili flakes, sugar, Vermouth and balsamic vinegar were added too.
Recipe for 1:
175 g pork schnitzel, salt and pepper, 1 egg, 35 g Parmesan cheese, oil to fry, 2 tsp flour
100 g Spaghetti, basil leaves
Cut the schnitzel in two pieces. Put them in a freezer bag and start flatten them. Season. Mix egg with Parmesan. Put flour an a small plate and press the schnitzel in on both sides. Then in the egg mix.
Heat up oil in a pan 0,8 cm high on medium high heat. Place the schnitzel in and let them fry. Take care not to burn on the outside. Better lower the temp. It will take time to cook the pork on the inside. 4 min on each side minimum. But that depends on the thickness of the cut. Drain in kitchen paper.
Cook the spaghetti and mix them with the sauce.
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