Piccata Milanese with Spaghettini – Karlheinz Hauser

For the tomato sauce, heat olive oil in a saucepan, add shallots and garlic and sauté very briefly. Add the pureed tomatoes, diced tomatoes and basil stems (keep the leaves for later) and simmer for ten minutes over medium heat. Season with salt, pepper and sugar.

If necessary, thinly slice the cutlets, season with salt and pepper and turn them in flour on the other side. Mix the eggs, turn the cutlets on the other side in them, and then turn them on the other side in the breadcrumbs-cheese breadcrumbs, pressing them a little bit smooth. In a frying pan with the olive oil and butter, toast the cutlets over medium heat until golden brown (about two min on each side). Then remove from the frying pan, drain on kitchen paper and keep warm.

Drain the drippings and sauté the mushroom and ham strips in the frying pan.

In the meantime, cook the spaghettini in salted water until al dente.

Chop the basil and add to the paradeis sauce form.

Arrange spaghettini on plates, place cutlets on top.

Pour the paradeiser sauce on top and form ham and mushroom strips on top. Garnish with basil leaves.

Cut a lemon into wedges and offer with it.

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