Are you looking for a classic Italian recipe for the whole family with chicken, pasta, and tomato sauce? Try Piccata Milanese-super delicious and everyone is happy!
They’re an absolute family favourite at our house, as we serve them with tomato spaghetti and freshly grated parmesan cheese! And you can always eat spaghetti with tomato sauce, right?
We make them with chicken because a) it’s cheaper and b) it’s really tasty. The original Piccata à la Milanese recipe is made from veal cutlets.
Of course, you can also substitute the chicken with turkey breast for the preparation. You should either cut the meat into thin slices (piccate) or pound it flat.
When you pound the chicken strips, it is easiest to place the chicken between cling wrap to pound the meat flat. If you have no meat pounder, you can also use the bottom of a pot as a replacement. But you still need to place some cling wrap on top of the chicken. Both ways really work well!
What is Piccata Milanese?
They are traditionally made from veal (usually veal escalope from the topside). With a breading made of flour, eggs, salt & pepper and of course Parmesan, it is fried until golden in a pan and it is traditionally served in Milan on spaghetti with tomato sauce. Hence, the name Milanese- Piccata Milanese style.
Piccata itself is a term from Italian cuisine and describes a small slice that is fried in the further preparation, breaded or unbreaded. So you can also prepare any other type of meat or vegetables or fish as small piccate. There are no limits to your imagination, and just try out something different if you like! It works particularly well with zucchini or aubergines and is a delicious vegetarian alternative.
My tips for great Piccata Milanese:
- the oil must be hot– use a mixture of clarified butter and olive oil for maximum taste!
- do not turn the piccate too early in the pan
- work quickly—really put the piccate out of the egg and cheese mixture directly into the hot oil
- don’t skimp on oil! It is better to put some kitchen paper in your ovenproof dish so that the excess fat can be absorbed.
What to serve with Piccata Milanese:
Traditionally, it is served with spaghetti and tomato sauce and of course plenty of freshly grated Parmesan cheese. But of course a small mixed salad with the pasta or beforehand is always a good idea.
The recipe for my tomato sauce is included in the recipe below, so you don’t have to jump from recipe to recipe. And if you’ve already made the sauce in advance—dinner will be ready even faster! Yay!
That’s what food for days is about-saving you time in the kitchen! And if you have some leftover tomato sauce, simply make some Pizza with it 🙂 Or freeze the sauce and your next dinner will be served in an instant.
Which wine goes well with Piccata Milanese?
The fruity tomato sauce goes really well with an Italian classic-the Chianti.
For me, Piccata Milanese with tomato spaghetti are the perfect family meal that everyone really enjoys.
And if you are looking for more background information on this beautiful Italian Classic- have a look here!
An italian classicmoderate
- 30 minutes
- 30 minutes
- 1 hours
|2||cans chopped Tomato|
|½ celeriac or 2 celeriac stalks|
|1||Tbsp Tomato paste|
|2||Tbsp Olive Oil|
|salt & pepper|
|2 pinches vegetable broth|
|600 g||chicken breast|
|70 g||Parmesan cheese – grated|
|1||dash of milk|
|salt and pepper|
|3||Tbsp clarified butter|
- Blender for the tomato sauce if you do not like tomato pieces.
Steps of preparation
- Peel and roughly cut all vegetables
- Brown the onions and garlic with a teaspoon of olive oil.
- Add chopped celeriac and carrot and sauté them until they have a nice color.
- Add the tomato paste and stir.
- When everything has a bit of colour add the cans of chopped tomatoes.
- 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.
- Add salt and pepper to taste.
- Add one Teaspoon of sugar and 2 pinches of the vegetable broth.
- If you want to purée the sauce, do it now and let it simmer on low heat.
- In the meantime, cook the Spaghetti as per the instructions on the packet.
- Preheat the oven to 80° C
- Let’s prepare the chicken for the Piccata.
- Slice it in thin slices and generously season with salt and pepper.
- Set up two deep plates next to your chicken stripes.
- In the first bowl, add the flour.
- In the second bowl, beat the eggs together with a generous dash of milk and 1/3 (roughly 20g)of the shredded Parmesan cheese.
- Put the remaining Parmesan to the side—you will need it later for the Spaghetti
- Heat the oil with the Ghee in your pan.
- When the oil is hot, you need to dip each chicken breast one by one into your breading bowls.
- 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.
- Fry (bake) them for 1-2 minutes on each side, and continue until the chicken Piccate are cooked.
- 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.
- Repeat with the remaining Piccata until all are cooked
- Serve with spaghetti, tomato sauce and the left Parmesan and enjoy!
If you like tomato pieces in your sauce, then ensure you cut your veggies in small cubes, so you don’t need to purée the sauce. And you might have leftover sauce which you can easily freeze until needed.