Recipe for Milanese Veal Escalopes 
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Yield:
1
Ingredients:
Amount Ingredient
8 x veal escalopes (75g each)
1 x salt pepper paprika
1 x egg
2 tbl evapourated milk
25 gm grated Parmesan cheese
50 gm breadcrumbs
50 gm butter
Sauce
2 tbl olive oil
100 gm streaky bacon diced
350 gm tomatoes skinned de seeded and chopped
1 stk celery chopped
1 x carrot chopped
1 x leek chopped
1 clv garlic crushed
1 x salt pepper bicarbonate of soda dried basil oregano
150 gm canned tomato puree
Instructions:
Instructions: To make the sauce heat the oil in a pan and fry the bacon gently for 2 minutes.

Add the tomatoes chopped vegetables garlic crushed with salt tomato puree and water.

Simmer over a low heat for 30 minutes stirring occasionally.

Season well with salt pepper bicarbonate of soda basil and oregano.

Cover and keep hot.

Beat out the escalopes between sheets of greaseproof paper.

Season with salt pepper and paprika.

Beat the egg and milk together.

Mix the grated cheese and breadcrumbs.

Dip the escalopes first in the egg mixture then in the cheese and breadcrumb mixture.

Melt the butter in a frying pan and fry the meat for about 3 minutes on each side.

Serve the sauce and meat on a bed of spaghetti.

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