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; add garlic for 30 seconds, then tomato, salt, pepper and paprika. Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 2
Boil macaroni in salted water until tender and drain.
Step 3
Season cutlets, 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 4
Arrange macaroni and cutlets on a platter; spoon hot tomato sauce over both just before service, leaving some crust visible.
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