Are you looking for a classic Italian recipe for the whole family with chicken, pasta, and tomato sauce?

Then you have to try Piccata Milanese-super delicious and everyone in the family 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? 😉

Table Of Contents

What is Piccata Milanese?
My tips for great Piccata Milanese:
What to serve with Piccata Milanese:
- Which wine goes well with Piccata Milanese?
Piccata Milanese- an Italian classic
- Are you looking for something else?

What is Piccata Milanese?

They are like little Schnitzel, and are traditionally made from veal (usually veal escalope from the topside), like the original Wiener Schnitzel.

But the difference to a “normal” Schnitzel is that the breading is made of flour, eggs, salt & pepper and of course freshly grated Parmesan. And then it is fried until golden in a pan.

Traditionally served in Milan, the piccate are served with spaghetti and tomato sauce. Hence, the name Piccata Milanese.

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.

We make them with chicken because a) it’s cheaper and b) it’s really tasty.

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 really 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!

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 as the batter will stick to 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.

And if you are looking for a so called “Panierstrasse”, have a look here : *Panierstrasse

This is how the egg and Parmesan mixture will look like before scrambling. But please add the grated the cheese just before you start making your Piccata!

The Piccata should be covered on both sides with the Parmesan egg coating and get a beautiful golden brown colour.

What to serve with Piccata Milanese:

Traditionally, as I said above, 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 still 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!

love 💛

sabrina x