| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal leg — cubed |
| 3 |
tb |
Seasoned flour |
| 3 |
|
Eggs — beaten |
| 1 |
c |
Dry bread crumbs |
| 2 |
ts |
Lemon peel — finely grated |
|
|
Italian Sauce—– |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion — finely chopped |
| 2 |
|
Cloves garlic — crushed |
| 1 1/2 |
lb |
Ripe tomatoes — skinned and |
|
|
Chopped |
| 5 |
tb |
Dry white wine |
|
|
Salt and pepper |
| 1 |
tb |
Fresh basil — finely |
|
|
Grated |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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