Piccata with Tomatoes, Pasta and Olives
(Percentage of daily recommendation)
|Calorie||1,019 kcal||(49 %)|
|Protein||67.92 g||(69 %)|
|Fat||63.54 g||(55 %)|
|Carbohydrates||43.1 g||(29 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.22 g||(7 %)|
|Vitamin A||188.11 mg||(23,514 %)|
|Vitamin D||1 μg||(5 %)|
|Vitamin E||4 mg||(33 %)|
|Vitamin B₁||0.37 mg||(37 %)|
|Vitamin B₂||0.84 mg||(76 %)|
|Niacin||29.21 mg||(243 %)|
|Vitamin B₆||0.61 mg||(44 %)|
|Folate||107.15 μg||(36 %)|
|Pantothenic acid||1.78 mg||(30 %)|
|Biotin||2 μg||(4 %)|
|Vitamin B₁₂||2.79 μg||(93 %)|
|Vitamin C||7.54 mg||(8 %)|
|Potassium||756.41 mg||(19 %)|
|Calcium||436.79 mg||(44 %)|
|Magnesium||104.75 mg||(35 %)|
|Iron||5.48 mg||(37 %)|
|Iodine||26.4 μg||(13 %)|
|Zinc||7.8 mg||(98 %)|
|Saturated fatty acids||21.97 g|
Rinse and halve tomatoes. Drain olives and chop finely. Rinse basil and cut into strips.
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.
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).
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.
Combine a little of pasta water with crème fraîche and truffle oil. Season with salt and white pepper and froth with an immersion blender.
Arrange pasta on plates, spread with tomato mixture and drizzle with sauce. Top each plate with two cutlets and serve.