Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Veal leg -- cubed |
3 tablespoons | Seasoned flour |
3 \N | Eggs -- beaten |
1 cup | Dry bread crumbs |
2 teaspoons | Lemon peel -- finely grated |
\N \N | Italian Sauce----- |
2 tablespoons | Olive oil |
1 \N | Onion -- finely chopped |
2 \N | Cloves garlic -- crushed |
1½ pounds | Ripe tomatoes -- skinned and |
\N \N | Chopped |
5 tablespoons | Dry white wine |
\N \N | Salt and pepper |
1 tablespoon | Fresh basil -- finely |
\N \N | 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