| Veal Escalopes with Tomato sauce |
| Serves 4 2 1/2 oz (75g) plain flour 2 tablespoons freshly grated Parmesan cheese, plus more to serve salt and pepper 1 egg 2 tablespoons milk or water 2 1/2 -3oz (75-85g) fine fresh breadcrumbs 1 garlic clove, halved (optional) 8 small veal escalopes, weighing 1-1 1/4 lb (450 - 575g), prepared for cooking 1/2 oz (15g) butter 3-4 tablespoons olive oil 8 fl oz (240ml) tomato-herb sauce |
| 1. Combine the flour, cheese, salt and pepper on a sheet of greasproof paper. lightly beat the egg with the milk or water in a shallow bowl. Spread the crumbs on another sheet of greasproof paper. 2. if using the garlic, rub the cut sides over the veal escalopes. 3. One at a time, dip an escalope in the flour mixture to coat both sides lightly; shke off excess flour. Then dip the escalope in the egg mixture. Finalyy, coat on both sides with crumbs and press them on lightly to help them adhere. 4. heat half the butter and oil in a large frying pan over moderately high heat. Add 4 of the prepared escalopes and fry for 1 1/2 minutes on each side or until golden brown and cooked through. Remove from the pan and keep hot while you fry the remaining escalopes. 5. top each escalope with heated tomato sauce. serve with additional parmesan cheese and buttered noodles, if liked. |