ReTRo HouSeWiFe

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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