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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

COTOLETE ALLA MILLANESE (Milanese Veal Cutlets), Italian

Ingredients
  • 1 lb. boneless veal
  • 1 egg
  • 1 cup bread crumbs
  • oil for frying
  • 1 medium onion
  • 1 small can tomato paste, thinned with ½ can water
  • Grated Parmesan or Romano cheese
Preparation Instructions

Prepare sauce first. Lightly brown finely chopped onion in a little oil. Add tomato paste thinned with the water and simmer slowly about half an hour. Meanwhile, cut veal in thin slices (about ½ inch thick). Dip into beaten egg, then in bread crumbs. Fry quickly in hot oil.

In a casserole, pour a little of the tomato sauce over the bottom, sprinkle with a little grated cheese, then arrange the fried cutlets; repeat with sauce, cheese, cutlets end top with sauce and cheese. Season with salt and pepper. Cover and bake at 350° about 30 to 40 minutes.

Contributed by Mrs. Teresa Ferri, 1950

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