Veal milanese
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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