Piccata with Tomatoes, Pasta and Olives

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Piccata with Tomatoes, Pasta and Olives
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
1019
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,019 kcal(49 %)
Protein67.92 g(69 %)
Fat63.54 g(55 %)
Carbohydrates43.1 g(29 %)
Sugar added0 g(0 %)
Roughage2.22 g(7 %)
Vitamin A188.11 mg(23,514 %)
Vitamin D1 μg(5 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.84 mg(76 %)
Niacin29.21 mg(243 %)
Vitamin B₆0.61 mg(44 %)
Folate107.15 μg(36 %)
Pantothenic acid1.78 mg(30 %)
Biotin2 μg(4 %)
Vitamin B₁₂2.79 μg(93 %)
Vitamin C7.54 mg(8 %)
Potassium756.41 mg(19 %)
Calcium436.79 mg(44 %)
Magnesium104.75 mg(35 %)
Iron5.48 mg(37 %)
Iodine26.4 μg(13 %)
Zinc7.8 mg(98 %)
Saturated fatty acids21.97 g
Cholesterol296.19 mg

Ingredients

for
4
Ingredients
200 grams
200 grams
black Olives (pitted)
½ handful
8
small Veal cutlets (each about 60 grams)
2
100 grams
freshly grated Parmesan
Pastry flour (for coating)
4 tablespoons
200 grams
60 grams
1 teaspoon
white Pepper

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.