CookEat Recipe
Italian Veal Cutlets with Macaroni and Tomato
Egg-and-crumb veal cutlets fried pale gold, served over seasoned macaroni with tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Reserve the separate three-quarter teaspoon salt for the pasta water and cutlets. Boil macaroni in salted water until tender and drain.
Step 5
Season cutlets with any remaining salt from that allowance and the separate quarter teaspoon black pepper, dip in egg and fine crumbs, and fry in hot lard in batches until lightly golden and safely cooked through. Drain on a rack.
Step 6
Arrange macaroni and cutlets on a platter; spoon hot tomato sauce over both just before service, leaving some crust visible.
Cooked it? Rate it.
Cooked 0 times