Angela's milanese

Yield: 4 servings

Measure Ingredient
¾ pounds Round Steak, sliced thin
1 each Egg
¼ cup Water
1 cup Plain bread crumbs
¼ cup Olive oil
6 eaches Cloves fresh garlic
\N \N Pinch of salt
2 eaches Dried hot chile peppers
½ \N Peel lemon, cut into strips
2 \N Sprigs fresh Rosemary
2 cans 8 oz. ea tomato sauce

Dip steak in egg which has been beatn with water. Dredge meat in crumbs. Pour olive oil into large skillet to ⅛ inch and heat until very hot. Brown steak quickly in oil turning once, until golden, adding more oil if needed. Remove from skillet and drain on paper towel. Wipe out skillet and pour about 1/16 inch oil. Heat to very hot. Chop garlic with salt and add with chile peppers, lemon peel and rosemary to hot oil; saute briefly then add tomato sauce and meat. Gently cover meat with sauce and simmer over low heat for at least 30 minutes.

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