Yield: 6 servings
|6||Veal cutlets (Loin cut)|
|2 tablespoons||Worcestershire sauce|
|2 tablespoons||Dried mustard|
|2 tablespoons||Parmesan cheese|
|1 cup||Bread crumbs|
|1 cup||Tomato puree|
|½ cup||Heavy cream|
|Salt to taste|
|Pepper to taste|
|1 cup||Light cream|
|1 teaspoon||Chopped parsley|
|¼ teaspoon||Baking Soda|
1. Use meat tenderizing hammer to pound veal to about ⅜ inch thick fillets. Note: Wear an apron, and be prepared for a wide ranging clean-up.
2. Lay out fillets on wax paper. Salt and pepper each fillet, brush with Worcestershire sauce, sprinkle with dried mustard and parmesan
cheese. -=* GENTLY *=- tap mixture into veal.
3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in fridge for up to 2 hours.
4. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove
in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to
saucepan and reheat.
5. Saute veal in frying pan with lots of butter or olive oil, turning often until both sides are browned. Serve on heated platter with parsley garnish.
6. Add baking soda to reheated vegetable puree, then combine first the
light cream, then the heavy cream. Move to sauce boat and garnish with chopped parsley. Serve immediately.