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Veal Piccata and Tagliatelle with vegetables and pesto


  • 360 grs of veal scallops
  • 1 yellow courgette (or zucchini)
  • 1 green courgette
  • 100 grs of tagliatelle
  • 1 egg white, a drop  of olive oil  
  • 50 grs  of breadcrumbs and 25 grs of flour
  • Didden pesto dressing
  • 6 dried tomatoes
  • 15 grs  of rocket leaves
  • thyme and 1 garlic clove

Culinary Vocabulary

  • Paner à l’anglaise : one egg white, a drop of oil, a bit of water, salt and pepper, flour, and breadcrumbs (chapelure) (first pass through the flour, then pass through the beaten egg whites and finally pass through the chapelure)
  • Pappardelle : cut into pieces slightly larger than tagliatelle 


  • Marinade the veal with the pesto
  • Pass the veal "à l'anglaise" (see below) and coat with breadcrumbs (French "paner")  
  • Cut the courgettes into Pappardelle and quick-fry them in olive oil
  • Cook the tagliatelle in water for 6 min
  • Brown the scallops for 2 minutes on each side
  • Mix the tagliatelle with the courgettes and pour a little pesto dressing 


  • Make 3 small rolls with the pasta and courgette mixture and put them lengthwise on the plate  
  • Add the scallops
  • Decorate the top of the pasta rolls with dried tomatoes and rocket leaves
  • Add dressing for sauce
Enjoy your meal!