CookEat Recipe
Veal Cutlets Milanese on Spaghetti
Golden breaded veal cutlets on short spaghetti with tomato sauce, mushrooms, truffle, smoked beef tongue and Parmesan.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Bring the separate two quarts water to a boil with the separate one tablespoon salt. Break the three-quarter pound dry spaghetti into pieces about one and a half inches long, add to the boiling water and cook for about twenty-five minutes, until tender.
Step 5
While the spaghetti cooks, neatly trim the six boneless veal cutlets and flatten gently without piercing the meat. Season evenly with the separate one teaspoon salt and half a teaspoon white pepper. Lightly roll in flour, dip in the one beaten whole egg, then coat lightly in fresh breadcrumbs. Discard coating ingredients that have touched raw meat.
Step 6
Heat the three tablespoons leaf lard in a wide frying pan. Arrange the cutlets in an uncrowded single layer, working in batches if necessary, and fry slowly for about ten minutes on each side. Continue until every thickest centre and the egg coating reach at least 160°F and the flour coating is fully cooked. Transfer to a clean warm dish and rest for three minutes, then keep briefly hot. While the cutlets fry, use a separate clean board to finely julienne the one medium ready-to-eat preserved black truffle and one ounce ready-to-eat cooked smoked beef tongue, and slice the eight canned mushrooms.
Step 7
Drain the spaghetti well and put in a sauté pan with the remaining half ounce butter, three saltspoons salt and two saltspoons white pepper. Measure two actual gills of the finished hot tomato sauce and add with all the prepared truffle, mushrooms and tongue. Mix gently and cook for five minutes, until the mixture is hot throughout to 165°F.
Step 8
Add the two ounces grated Parmesan, mix and cook for two minutes more. Put all the spaghetti Milanese in the centre of a warm serving dish, arrange the rested breaded veal cutlets in a crown over it and serve promptly.
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