Piccata with Tomatoes, Pasta and Olives

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Piccata with Tomatoes, Pasta and Olives
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
910
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie910 cal.(43 %)
Protein102 g(104 %)
Fat36 g(31 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E5.9 mg(49 %)
Vitamin K11.7 μg(20 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.4 mg(127 %)
Niacin51.9 mg(433 %)
Vitamin B₆1.8 mg(129 %)
Folate102 μg(34 %)
Pantothenic acid5 mg(83 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂5.8 μg(193 %)
Vitamin C10 mg(11 %)
Potassium1,727 mg(43 %)
Calcium441 mg(44 %)
Magnesium122 mg(41 %)
Iron11.8 mg(79 %)
Iodine39 μg(20 %)
Zinc12 mg(150 %)
Saturated fatty acids12.4 g
Uric acid656 mg
Cholesterol374 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams Cherry tomatoes
200 grams black Olives (pitted)
½ handful Basil
8 small Veal cutlets (each about 60 grams)
salt
peppers
2 eggs
100 grams freshly grated Parmesan
Pastry flour (for coating)
4 Tbsps olive oil
200 grams Spaghetti
60 grams Crème fraiche
1 tsp Truffle oil
white peppers
How healthy are the main ingredients?
OliveParmesanolive oilBasilsaltegg

Preparation steps

1.

Rinse and halve tomatoes. Drain olives and chop finely. Rinse basil and cut into strips.

2.

Rinse veal cutlets, pat dry and flatten, if necessary. Season with salt and pepper. Whisk eggs with Parmesan in a shallow dish. Coat cutlets with flour, dip cutlets into egg mixture and lightly coat with flour again.   

3.
Preheat the oven to 80 ° C top and bottom heat Preheat.
4.

Heat 2 tablespoons of oil in a pan and cook cutlets until golden brown on both sides, arrange in a baking pan and keep warm in preheated oven at 80°C (approximately 175°F).  

5.

Cook spaghetti in boiling salted water until al dente. Heat remaining oil in a pan and braise tomatoes for 3-4 minutes. Add olives and basil and remove from heat.

6.

Combine a little of pasta water with crème fraîche and truffle oil. Season with salt and white pepper and froth with an immersion blender.

7.

Arrange pasta on plates, spread with tomato mixture and drizzle with sauce. Top each plate with two cutlets and serve.