Stuffed Veal Piccata with Porcini Mushrooms – Piccata Alla Milanese

Have fun preparing this mushroom dish!

Foam the butter in the frying pan and sauté the shallots and garlic cubes until translucent. Add the porcini cubes and season with salt, pepper and herbs. Picture: Stuffed veal piccata with porcini Stuffed veal piccata with porcini Put the mange tout mushrooms in a suitable bowl and cool. Fill half of the veal fillet slices with 1 tsp of porcini mushrooms each and close with the other half of veal fillet slices.

Whisk all the ingredients for the breading together with a blender or hand mixer and season well with salt and freshly ground pepper. Heat the butter in a frying pan, pull the piccata slices through the breadcrumbs and fry on both sides until golden brown.

Cook in a heated oven at 160 degrees for 3-5 minutes until done.

Tagliatelle Bring a large saucepan of water to the boil, season with sea salt. Pour in the tagliatelle and cook until “al dente”.

Heat the butter in a frying pan, add the shallots, garlic cubes and porcini mushroom slices and fry until golden.

Season with salt, pepper and herbs.

Add the cooked tagliatelle to the frying pan and toss with the porcini mushrooms. If the tagliatelle are a little bit too dry, just add a little bit of poultry broth.

Arrange the tagliatelle on warm plates and add the piccata.

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