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Receta Milanese Veal Escalopes
by Global Cookbook

Milanese Veal Escalopes
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Ingredientes

  • 8 x veal escalopes (75g each)
  • 1 x salt pepper paprika
  • 1 x egg
  • 2 Tbsp. evapourated lowfat milk
  • 25 gm grated Parmesan cheese
  • 50 gm breadcrumbs
  • 50 gm butter Sauce
  • 2 Tbsp. extra virgin olive oil
  • 100 gm streaky bacon diced
  • 350 gm tomatoes skinned de seeded and minced
  • 1 stk celery minced
  • 1 x carrot minced
  • 1 x leek minced
  • 1 clv garlic crushed
  • 1 x salt pepper bicarbonate of soda dry basil oregano
  • 150 gm canned tomato puree
  • 300 ml pint water

Direcciones

  1. To make the sauce heat the oil in a pan and fry the bacon gently for 2 min.
  2. Add in the tomatoes minced vegetables garlic crushed with salt tomato puree and water.
  3. Simmer over a low heat for 30 min stirring occasionally.
  4. Season well with salt pepper bicarbonate of soda basil and oregano.
  5. Cover and keep warm.
  6. Beat out the escalopes between sheets of greaseproof paper.
  7. Season with salt pepper and paprika.
  8. Beat the egg and lowfat milk together.
  9. Mix the grated cheese and breadcrumbs.
  10. Dip the escalopes first in the egg mix then in the cheese and breadcrumb mix.
  11. Heat the butter in a frying pan and fry the meat for about 3 min on each side.
  12. Serve the sauce and meat on a bed of spaghetti.