Picatta Milanese

One meat I don't talk about much is Veal....Veal is very good and here is a unique way to prepare it.

INGREDIENTS:

500 g veal cutlets (top round)

100 g fresh parmesan

40 g butter

4 eggs

4 T flour

2 T Olive oil

A few fresh basil leaves

Salt

Freshly ground black pepper

DIRECTIONS-

Grate the parmesan and chop the basil leaves.


Halve the veal cutlets.

Season them with salt and pepper on both sides.

Break the eggs into a soup plate and whisk with a fork. Likewise, place the parmesan and flour in two separate, shallow bowls.

Dredge each veal cutlet first in the flour, then in the egg, and finally in the parmesan. Press the batter down lightly.

Heat 2 T of clarified butter and olive oil in a coated pan and sauté the veal cutlets over low heat until golden brown. Remove from the pan and drain on paper towels.

Tear the basil leaves into small pieces and add to the tomato sauce. Serve on plates with the sautéed veal cutlets. Spaghetti is a classic accompaniment to piccata Milanese.

Enjoy with a nice red wine....

Enjoy!  Eat and drink well my friends!