Veal milanese

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.

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