Piccata alla milanese
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,373 mg | (34 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the salad
- 1 Iceberg lettuce
- 1 can Corn (about 125 grams)
- 1 onion
- 1 green paprika
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- For the veal cutlets
- 6 Tomatoes
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 150 milliliters Vegetable broth
- 2 tsps freshly chopped thyme
- 4 Veal cutlets each about 160 grams)
- 2 Tbsps Pastry flour
- 2 eggs
- 60 grams grated Parmesan
- 2 Tbsps olive oil
- 2 tsps butter
- 2 Tbsps chopped Basil
Preparation steps
For the salad: rinse lettuce, spin dry and tear into bite-sized pieces. Drain corn well. Rinse 2 tomatoes, remove stalks and cut into wedges.
Peel onion and cut into strips. Rinse bell pepper, halve and remove seeds and ribs, cut into strips. Combine all vegetables and toss with oil and vinegar, season with salt and pepper.
For the veal cutlets: blanch remaining tomatoes in hot water, rinse in cold water and peel. Quarter, remove seeds adn dice. Peel shallot and garlic, chop finely. Heat oil in a pan and saute shallot and garlic until translucent. Add tomato paste and diced tomatoes. Add broth and season with thyme, salt and pepper. Simmer for about 30 minutes on low heat.
Rinse and pat dry veal cutlets, pound to make flatter if needed. Season with salt and pepper and dust with flour. Dip into whisked eggs and coat with Parmesan. Heat oil and butter in a pan and cook cutlets on medium heat for 3-4 minutes per side or until golden brown. Drain on paper towels.
Arrange salad on plates, top with cutlets and spread with a little tomato sauce. Garnish with basil leaves and serve.