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COTOLETE ALLA MILLANESE (Milanese Veal Cutlets), Italian
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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