Piccata alla milanese, un classico italiano

Ingredienti

• 2 cans chopped Tomato
• 1/2 celeriac or 2 celeriac stalks
• 1 onion
• 2 medium carrots
• 1 clove garlic
• 1 Tbsp Tomato paste
• 2 Tbsp Olive Oil
• Spices :
• salt & pepper
• sugar
• 2 pinches vegetable broth
• 600 g chicken breast
• 70 g Parmesan cheese — grated
• 3 eggs
• 1 dash of milk
• 50 g flour
• salt and pepper
• 3 Tbsp clarified butter
• Olive oil
• 400 g Spaghetti

Preparazione

1. 1

   Peel and roughly cut all vegetables

2. 2

   Brown the onions and garlic with a teaspoon of olive oil.

3. 3

   Add chopped celeriac and carrot and sauté them until they have a nice colour.

4. 4

   Add the tomato paste and stir.

5. 5

   When everything has a bit of colour add the cans of chopped tomatoes.

6. 6

   Add water to one of the cans, swirl it around, pour the water gently in the other can to get all tomatoes out. Pour the tomato water in your sauce.

7. 7

   Add salt and pepper to taste.

8. 8

   Add one Teaspoon of sugar and 2 pinches of the vegetable broth.

9. 9

   If you want to purée the sauce, do it now and let it simmer on low heat.

10. 10

    In the meantime, cook the Spaghetti as per the instructions on the packet.

11. 11

    Preheat the oven to 80° C

12. 12

    Let's prepare the chicken for the Piccata.

13. 13

    Slice it in thin slices and generously season with salt and pepper.

14. 14

    Set up two deep plates next to your chicken stripes.

15. 15

    In the first bowl, add the flour.

16. 16

    In the second bowl, beat the eggs together with a generous dash of milk and 1/3 (roughly 20g)of the shredded Parmesan cheese.

17. 17

    Put the remaining Parmesan to the side—you will need it later for the Spaghetti

18. 18

    Heat the oil with the Ghee in your pan.

19. 19

    When the oil is hot, you need to dip each chicken breast one by one into your breading bowls.

20. 20

    Start with the flour and then move onto the egg cheese mixture. Make sure to coat both sides of the Piccata and place it straight away in the pan to cook.

21. 21

    Fry (bake) them for 1-2 minutes on each side, and continue until the chicken Piccate are cooked.

22. 22

    Set up an oven proofed dish lined with some paper towel on it to place the Piccata and keep the finished Piccata in the warm oven until needed.

23. 23

    Repeat with the remaining Piccata until all are cooked

24. 24

    Serve with spaghetti, tomato sauce and the left Parmesan and enjoy!