Ingredients:
1 1/2 lb leg veal cubed
3 tablespoons seasoned plain flour
3 eggs beaten
4 oz / 1 cup dry breadcrumbs
2 teaspoons finely grated lemon peel
Italian Sauce - 2 tablespoons olive oil
1 onion finely chopped
1-2 cloves garlic crushed
1 1/2 lb ripe tomatoes skinned and chopped
5 tablespoons dry white wine
slat and pepper
1 tablespoon chopped fresh basil
Method:
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.
(Serves 4-6)
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