veal milanese

Categories: None
Yield: 4 Servings

Measure	Ingredient
1½ pounds	Veal leg -- cubed
3 tablespoons	Seasoned flour
3	Eggs -- beaten
1 cup	Dry bread crumbs
2 teaspoons	Lemon peel -- finely grated
	Italian Sauce-----
2 tablespoons	Olive oil
1	Onion -- finely chopped
2	Cloves garlic -- crushed
1½ pounds	Ripe tomatoes -- skinned and
	Chopped
5 tablespoons	Dry white wine
	Salt and pepper
1 tablespoon	Fresh basil -- finely
	Grated

Toss veal in flour; dip in egg and coat in mixed crumbs and peel. To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with the veal cooked in hot oil.

Recipe By :

File