Piccata Milanese with Spaghetti

Preparation (about 35 min):

Beat cutlets a little bit, season with salt and pepper.

Dry ham slices with rosemary sprig in the stove at 120 degrees. Make spaghetti al dente in light salted water with a few drops of oil. Finely grind peeled tomatoes with blender.

Remove the peel from the garlic and dice finely. Cut basil into strips. Peel tomatoes, remove seeds, cut into fillets. Fry tomato puree in a hot frying pan*, add tomato fillets, garlic, season with salt and pepper, now fold in the spaghetti, add basil.

Flour the cutlets, pass them through the egg, turn them in parmesan crumbs on the other side and fry them in hot olive oil on both sides until golden brown. Arrange tomato spaghetti in deep dish. Place piccata on top, shave Parmesan over the top, place dried ham slices on top, garnish with basil.

(*= sauté a little, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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