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Print this Recipe    Fondue 33

VEAL MILANESE

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

2 tablespoons olive oil
onion finely chopped
1-2 cloves garlic crushed
1 1/2 lb ripe tomatoes skinned and chopped
5 tablespoons dry white wine
salt and pepper
1 tablespoon chopped fresh basil

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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