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Veal Escalope with Spaghetti and Tomato Sauce

by Sandra Lawson (follow)
Pasta (279)      Spaghetti (28)      Veal (14)      Tomato Sauce (10)      Veal Escalopes (1)     
I know that this is an anglicised version of an Italian dish, but it seems to work well.



Veal Escalope, Spaghetti, Tomato Sauce


Preparation Time: 20 minutes
Cooking Time: 45 minutes
Makes: 3-4 servings

Ingredients
3 or 4 veal escalopes, beaten until very thin. RosÚ veal is the best, and can usually be bought from Marks and Spencer if your butcher does not stock it.
Seasoned flour
Fine breadcrumbs.
2 eggs, lightly beaten
Olive oil for frying
1 tin of Italian chopped plum tomatoes
1 onion, peeled and cut into two halves
100g butter
Spaghetti, lemon wedges and parmesan to serve

Method
Empty the contents of the tin of tomatoes into a medium size saucepan, and add the onions and butter.



Tinned Tomatoes


Bring to boiling point, then turn down to simmer for about 45 minutes.



Tinned Tomatoes


The sauce is ready when it has thickened and reduced.

Whilst the sauce is cooking, fill a large pan with water, bring to a boil, add salt and the spaghetti and cook for about 12 minutes until the pasta is al dente.

Wipe the escalopes with kitchen paper and dip into the seasoned flour.



Veal Escalope, Spaghetti, Tomato Sauce


Dip into the beaten eggs.

Dip into the breadcrumbs.



Veal Escalope, Spaghetti, Tomato Sauce


Heat the oil in a large frying pan and add the escalopes. Fry for two or three minutes on each side until golden brown. Remove and drain on kitchen towel.



Veal Escalope, Spaghetti, Tomato Sauce


Remove the onions from the tomato sauce, and skim off any butter that has risen to the top.



Tomato Sauce


Place each escalope on a plate, top with a wedge of lemon and serve with the spaghetti and tomato sauce accompanied with plenty of freshly grated parmesan.



Tomato Sauce


Categories
#Veal
#Veal Escalopes
#Spaghetti
#Pasta
#Tomato Sauce
I like this Recipe - 6
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