the Piccata milanese is the small sibling of the Wiener Schnitzel.
- 12 small veal escalopes (approx. 50g each)
- two eggs
- 150g breadcrumbs
- 1 teaspoon paprika
- salt and pepper.
- Tap the escalopes flat with a flat meat hammer (don’t use the structured meat hammer otherwise you will create holes in the meat).
- Salt the meat on both sides.
- In a soup plate break two eggs and mix them with a whisk.
- In a second soup plate season 150g breadcrumbs with 1 teaspoon paprika, 1 teaspoon salt and ground pepper.
- Turn the escalopes in the egg mixture, drain the excess egg and then turn them in the breadcrumbs.
- Put olive oil in a frying pan to a height of approx 2 mm. Heat the olive oil, reduce the temperature and fry the escalopes until they are golden brown on both sides. Add oil if necessary. It is important that there is always enough oil in the pan to cover the bottom of the pan, otherwise the breadcrumbs will stick.
- Place the schnitzel on a preheated plate, remove excessive fat with a household paper on both sides and keep it warm in the oven at 60 degrees until serving.
- Serve with Spaghetti and tomato sauce, e.g. the Greek tomato sauce