Schnitzel Alla Piccata Milanese with Tomato Tagliatelle

Place tomatoes in boiling water for a few seconds. Remove, peel off the skin and cut the flesh into cubes. Peel the onions and cut them into small pieces. Heat a little olive oil and sauté onion. Add tomatoes and cook on low heat for 20 minutes. Season with pressed salt, garlic, pepper and basil cut into small strips. Put tagliatelle in boiling salted water and make according to package directions.

Pat cutlets, season on both sides with aromatics and pepper, roll in flour. Mix eggs on a plate, add a little grated parmesan. Fry the cutlets in hot clarified butter until they are golden brown. Mix the tagliatelle with the tomato sauce. Arrange on plates together with the escalopes.

Tip: Instead of clarified butter, you can also use butter in most cases.

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