Italian inspired cuisine
Schnitzel Milanese with pasta and tomato sauce
Schnitzel Milanese with pasta and tomato sauce combines crispy breaded meat with an uncomplicated Italian-inspired pasta plate. A hearty main course that seems familiar but still feels a little more special on the table.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 935 kcal
- Protein
- ≈ 60.9 g
- Carbohydrates
- ≈ 81.2 g
- Fat
- ≈ 37.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 cloves of garlic · ≈ 6.0 g
- 1 small onion · ≈ 100.0 g
- 2 eggs · ≈ 100.0 g
- 4 tbsp olive oil · ≈ 54.6 g
- 1 tsp sugar · ≈ 4.0 g
- 1 handful of basil · ≈ 1.0 g
- 1 tbsp butter · ≈ 13.65 g
- 4 pork schnitzels or veal schnitzels, approx. 160 g each · ≈ 640 g
- 150 ml sunflower oil for baking · ≈ 32 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 pork schnitzels or veal schnitzels, approx. 160 g each
- 250g spaghetti
- 800 g pureed tomatoes
- 2 cloves of garlic
- 1 small onion
- 80 g Parmesan, finely grated
- 100 g breadcrumbs
- 60g flour
- 2 eggs
- 4 tbsp olive oil
- 150 ml sunflower oil for baking
- 1 ball of mozzarella, optional
- 1 tsp sugar
- 1 tsp oregano
- 1 handful of basil
- Salt
- pepper
- 1 tbsp butter
Instructions
- Finely dice the onion and garlic. Heat 2 tablespoons of olive oil in a pot, sauté the onion and garlic until translucent, then add the pureed tomatoes.
- Stir in sugar, oregano, salt and pepper and simmer the sauce gently over low heat for 20 to 25 minutes. Finally, finely chop some of the basil and stir it in.
- Cook the spaghetti in plenty of salted water until al dente, drain and mix loosely with 1 tablespoon of butter and 1 tablespoon of olive oil.
- Carefully flatten the schnitzels between cling film. Season with salt and pepper.
- Place flour on a plate. Whisk eggs in a deep plate. Mix breadcrumbs with 40 g of Parmesan.
- First coat the schnitzels in the flour, then pull them through the egg and then coat them evenly in the Parmesan breading. Only press the breading lightly.
- Heat the sunflower oil in a large pan. Fry the schnitzels over medium to medium-high heat for 2 to 3 minutes per side until golden brown.
- Place the schnitzels briefly on kitchen paper. If you want the gratinated version, spread some tomato sauce and some mozzarella on the schnitzels and gratinate them for 5 minutes at 220 °C top/bottom heat.
- Serve the spaghetti with tomato sauce, serve the schnitzel next to it or lightly on top and finish with the remaining Parmesan and fresh basil.
