CookEat Recipe
Veal Cutlets with Filippini Tomato Sauce
Six breaded veal rib cutlets fried and oven finished, served with tomato sauce separately.
Method
Steps
Step 1
Prepare the complete No. 16 tomato sauce batch: melt its butter, brown its diced ham, carrots, onions, leek, parsley, celery, cloves, peppercorns, bay, thyme, green pepper and garlic with its salt and sugar for about twelve minutes. Stir in its flour for five minutes. Add its chopped tomatoes and cold water; cover and simmer gently for the printed ninety minutes, stirring. Strain through a clean sieve and cloth. Keep the sauce hot for immediate service or cool promptly and refrigerate.
Step 2
Trim and gently flatten six veal rib cutlets. Distribute the cutlet salt and white pepper over both sides. Dip each in beaten egg, then lightly in fine breadcrumbs mixed with the measured grated Parmesan.
Step 3
Melt the cutlet butter in a wide sauté pan and fry the cutlets in batches, using the printed five minutes per side as a guide. Transfer to an oven to finish, using the printed eight minutes as a guide. Measure the thickest centre of every cutlet away from bone and continue until at least 63°C. Place the six cooked cutlets overlapping on a clean warm platter.
Step 4
Measure about 120 mL of the hot tomato sauce into a separate clean sauce bowl and serve with the cutlets. Promptly refrigerate any remaining sauce.
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