Piccata with Tomatoes, Pasta and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 51.9 mg | (433 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,727 mg | (43 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 656 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
