| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal cutlets (Loin cut) |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Dried mustard |
| 2 |
tb |
Parmesan cheese |
| 1 |
c |
Flour |
| 1 |
tb |
Salt |
| 1 |
tb |
Pepper |
| 2 |
|
Eggs |
| 1 |
|
Bay leaf |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Parsley |
| 1 |
c |
Tomato puree |
| 1/2 |
c |
Heavy cream |
| 1 |
|
Celery stalk |
| 5 |
sl |
Onion |
| 1 |
|
Clove |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
c |
Light cream |
| 1 |
|
Garlic bud |
| 1 |
ts |
Chopped parsley |
| 1/4 |
ts |
Baking Soda |
INSTRUCTIONS
1. Use meat tenderizing hammer to pound veal to about 3/8 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.
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