Escalope alla Milanese

Our recipe

With our tender sliced veal schnitzels and the artisanal egg pasta from La Campofilone, you get the basis for an authentic escalope alla milanese .

Brown the schnitzels in butter until golden brown and serve with a lemon wedge. While you cook the pasta al dente, top it with some butter, sage, and a generous sprinkle of Parmesan. In under 30 minutes, you can serve a classic dish that tastes like it came straight from Milan.

This combination brings together simplicity, tradition and quality — ideal for a quick weekday meal or a refined dinner with guests.

Preparation

• Heat 2 tablespoons of olive oil and fry the finely chopped onion and garlic.
• Add the tomato paste, diced tomatoes, sugar, salt & pepper, and Italian herbs. Simmer gently for about 10 minutes.
• Cook the spaghetti al dente in salted water, reserving a cup of the cooking water.
• Fry the breaded veal schnitzels in hot oil until golden brown and they have a nice crispy crust.
• Mix the pasta with the tomato sauce and add some of the cooking water if necessary.
• Serve the pasta with the veal schnitzels and garnish with Parmesan and fresh basil.