Crispy Veal Piccata with Tomato Basil Sauce
Experience the vibrant flavors of Italy with this Crispy Veal Piccata served alongside a delightful tomato basil sauce. This hearty dish features tender veal schnitzels, golden and crispy from breadcrumbs, paired perfectly with a rich and luscious tomato sauce infused with fresh herbs. Perfect for a family dinner or a special occasion, this dish brings a taste of traditional Italian cuisine to your table, captivating your taste buds with every bite. Serve it alongside al dente spaghetti and enjoy a fulfilling culinary journey!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Red ripe tomatoes
800 g (peeled and chopped)
Olive oil
2 tablespoons (none)
Onion
1 (chopped)
Garlic cloves
2 (chopped)
Fresh thyme leaves
1 teaspoon (whole)
Bay leaf
1 (none)
Beef stock
1/8 liter (none)
Salt
to taste (none)
Pepper
to taste (none)
Veal
600 g (sliced thinly)
Parmesan cheese
100 g (grated)
Breadcrumbs
60 g (none)
Eggs
2 (whisked)
Spaghetti
300 g (none)
Butter
80 g (or 4 tablespoons vegetable oil)
Basil leaves
4 (fresh)
Instructions
1
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent.
2
Stir in the peeled and chopped tomatoes, fresh thyme leaves, bay leaf, beef stock, salt, and pepper. Allow the sauce to simmer on low heat, reducing it for about 20-25 minutes until thickened and flavorful.
3
While the sauce is simmering, flatten the veal slices using a meat tenderizer until they are about 1/4 inch thick. This will help create that tender, crispy texture.
4
In a mixing bowl, combine half of the grated Parmesan cheese, breadcrumbs, salt, and pepper. Mix well.
5
Dunk each piece of veal into the whisked eggs, ensuring it is well-coated, then transfer to the breadcrumb mixture, pressing gently to adhere the crumbs to the meat.
6
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
7
In a large frying pan, heat the butter or vegetable oil over medium-high heat. Fry the coated veal schnitzels for 2-3 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.
8
To serve, plate a portion of spaghetti, top with the rich tomato basil sauce, and place the crispy veal on the side. Garnish with the remaining grated Parmesan cheese and fresh basil leaves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Veal Piccata with Tomato Basil Sauce?
It is a traditional Italian-inspired dish featuring tender veal schnitzels that are breaded and fried until golden, served with a rich tomato sauce and spaghetti.
What type of meat is required for this recipe?
This recipe requires 600 g of thinly sliced veal.
How should I prepare the veal before breading?
You should flatten the veal slices using a meat tenderizer until they are approximately 1/4 inch thick to ensure they are tender and cook evenly.
What are the ingredients for the breading mixture?
The breading consists of 60 g of breadcrumbs, half of the 100 g of grated Parmesan cheese, salt, and pepper.
How do I coat the veal slices?
Dunk each piece of veal into two whisked eggs, then transfer them to the breadcrumb and Parmesan mixture, pressing gently so the crumbs adhere.
What is the base of the tomato basil sauce?
The sauce is made from 800 g of peeled and chopped red ripe tomatoes, onion, garlic, and beef stock.
How long does the tomato sauce need to simmer?
The sauce should simmer on low heat for about 20-25 minutes until it has thickened and developed flavor.
Which herbs are used to season the sauce?
The recipe uses 1 teaspoon of fresh thyme leaves, a bay leaf, and fresh basil leaves for garnish.
What type of pasta should I serve with the veal?
The recipe recommends serving the veal with 300 g of spaghetti cooked al dente.
How do I fry the veal schnitzels?
Heat butter or vegetable oil in a large frying pan and fry the coated veal for 2-3 minutes on each side until golden brown.
Can I use vegetable oil instead of butter for frying?
Yes, you can use 4 tablespoons of vegetable oil as an alternative to 80 g of butter.
What should I do with the onion and garlic?
The onion and two garlic cloves should be chopped and sautéed in olive oil until they are softened and translucent.
How much beef stock is added to the sauce?
The recipe calls for 1/8 liter of beef stock to be stirred into the tomato mixture.
How do I garnish the final dish?
Garnish the plated spaghetti and veal with the remaining grated Parmesan cheese and four fresh basil leaves.
How long does it take to cook the spaghetti?
The spaghetti typically takes 8-10 minutes to cook in salted boiling water until it reaches an al dente texture.
What preparation is needed for the tomatoes?
The 800 g of red ripe tomatoes should be peeled and chopped before being added to the sauce.
What kind of oil is used for the sauce base?
The recipe specifies using 2 tablespoons of olive oil to sauté the initial aromatics.
How many eggs are used for the breading process?
The recipe requires two whisked eggs for coating the veal.
How much Parmesan cheese is needed in total?
A total of 100 g of grated Parmesan cheese is used, split between the breading and the garnish.
What is the total amount of breadcrumbs needed?
The recipe uses 60 g of breadcrumbs.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for a family dinner or a special occasion due to its vibrant flavors and hearty nature.
Should I drain the veal after frying?
Yes, after frying, you should remove the veal schnitzels and let them drain on paper towels.
How should the spaghetti be plated?
Plate a portion of the spaghetti first, top it with the rich tomato basil sauce, and then place the crispy veal on the side.
What tags are associated with this recipe?
This recipe is tagged with veal, Italian cuisine, piccata, spaghetti, tomato sauce, crispy, pasta dish, comfort food, and easy recipe.
How many servings does this recipe provide?
While not explicitly stated in the servings field, the use of 600 g of veal and 300 g of spaghetti typically serves 3 to 4 people.
Can I use fresh thyme?
Yes, the recipe specifically calls for 1 teaspoon of fresh thyme leaves.
What seasoning is used for the meat and sauce?
Salt and pepper are used to taste in both the sauce and the breadcrumb mixture.
Is the beef stock added before or after simmering?
The beef stock is added along with the tomatoes and herbs before the 20-25 minute simmering process begins.
What gives the veal its crispy texture?
The crispy texture is achieved by coating the flattened veal in egg and a Parmesan-breadcrumb mixture before frying it in fat.
When should I cook the spaghetti?
You should start boiling the water and cooking the spaghetti while the tomato sauce is simmering.