Fruity and spicy piccata with Lustenberger 1862

30 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy


  • 220 grams Lustenberger 1862
  • 8  Thin veal cutlets
  • 1 jar Pre-seasoned tomato sauce
  • 3 Eggs
  • Some salt, pepper
  • 4 Tbsp. flour
  • Some ghee


  1. Finely grated Lustenberger 1862.
  2. Pound the meat flat between plastic wrap or baking paper. Season with salt and pepper.
  3. Beat the eggs, add the Lustenberger 1862 and 2 Tbsp. of flour. Mix well.
  4. Prepare 2 Tbsp. flour in a separate dish. Turn the cutlet in the flour and gently tap off the excess flour.
  5. Heat the ghee in another frying pan.
  6. Dredge the cutlet with the egg-cheese mixture.
  7. Fry over medium heat for about 3 minutes on each side until golden brown. Remove and allow to drain on paper towels.
  8. Serve piccata with the tomato sauce.

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