Escalope alla Milanese

For 4 persons

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.

Ingredients

400g spaghetti
4 veal schnitzels
800g diced tomatoes
1 onion
1 clove of garlic
2 tbsp tomato puree
2 tbsp olive oil
1 tsp sugar
1 tsp Italian herbs
80g Parmesan cheese
Salt & pepper
Fresh basil

Recipe

For 4 persons

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

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.

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