Veal Milanese

Course : Veal
Serves: 4-6
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1 1/2 pounds leg veal cubed
3 tablespoons seasoned plain flour
3 large eggs beaten
1 cup dry breadcrumbs
2 teaspoons finely grated lemon peel
---italian sauce
2 tablespoons olive oil
1 Medium onion finely chopped
1 clove garlic crushed -- up to 2
1 1/2 pounds ripe tomatoes skinned and chopped
5 tablespoons dry white wine
1/2 teaspoon salt and pepper
1 tablespoons chopped fresh basil

Preparation / Directions:

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.


Nutritional Information:

290 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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