Escalope Milanese (Italy) Recipe |
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You will need:- 4 very thin slices veal or pork fillet 2 heaped tablespoons seasoned flour 1 egg, lightly beaten toasted breadcrumbs for coating 1 heaped tablespoon grated onion 2 tablespoons olive or corn oil 1 2¼ oz. can tomato puree salt and pepper to taste 1 level teaspoon sugar oil for frying 1 chicken stock cube 8 oz. pasta shapes 1 level dessertspoon corn flour 1 oz. butter 1 oz. Parmesan cheese
Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
If using pork fillet, which is more economical, split before banging flat (see Quick Tip below). Coat fillets in seasoned flour, dip in beaten egg, then coat in breadcrumbs.
Meanwhile make sauce. Toss grated onion in the hot oil for 1 minute, stir in tomato puree, salt, pepper and sugar. Dissolve the stock cube in ½ pint boiling water and add. Simmer for 10 minutes. Meanwhile fry the escalopes golden brown on both sides in a little more oil (about 6 minutes). Cook the pasta in boiling salted water and drain well. Thicken sauce with moistened corn flour.
Stir butter into the pasta to make it glisten. Turn on to serving dish, arrange escalopes on top and pour over the sauce. Sprinkle with Parmesan cheese. Serves 4.
Quick Tip
A small thick slice of tender meat such as veal or pork fillet can be made much larger and thinner. Place between two sheets of greaseproof paper, or folds of a clean tea towel, and bang out with a wooden rolling pin or back of a large wooden spoon.
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