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