Veal Schnitzel with Spaghetti Milanese Recipe

Origin: Switzerland      Period: Traditional

This is a very traditional and popular Swiss dish. Typically veal is used, but chicken breasts that are halved lengthways and pounded flat can also be substituted.

Ingredients:

8 veal escalopes or 4 chicken breasts
100ml olive oil
enough spaghetti for 4 (about 300g dry weight)
2 tomatoes, blanched, peeled and finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried oregano, crumbled
salt and black pepper

For the Coating:
2 eggs beaten with a little milk
250g plain flour
300g fresh breadcrumbs

Veal Schnitzel with Spaghetti Milanese Preparation:

Method:

Bring a pan of lightly-salted water to the boil. Meanwhile, add half the olive oil to a separate pan and use to fry the onion and garlic until soft (about 6 minutes). Stir-in the tomatoes and oregano then season liberally. Bring the mixture to a simmer then allow to cook and thicken for about 10 minutes.

If using chicken breasts cut then in half lengthways and place each half between two sheets of clingfilm before flattening with a mallet or a rolling pin. The veal escalopes can either be used as they are or can be flattened slightly in the manner described above for the chicken.

Coat the pieces of meat in the flour then dip in the egg mixture before coating liberally with the breadcrumbs. Shake-off any excess then place the remaining olive oil in a frying pan over medium heat. Use this to fry the schnitzels until they are golden brown on both sites. Transfer to an oven set on low heat to keep warm.

Now cook the spaghetti in the salted water. When the pasta is done to your liking (about 8 to 15 minutes) drain and return to the pan. Pour the tomato sauce on top and toss to combine. Plate out the spaghetti and place a piece of schnitzel on top before serving.

Read: Recipe Articles and Reviews

More accompaniments to main courses...

More Traditional recipes...

More recipes for Meat...

More recipes for Pasta...

More recipes for Beef...

More recipes for Fowl...

More recipes for Carbohydrate Staples...

More veal recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary