MILANESE SAUCE RECIPES

Steps:

• Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
• Hit the veal with a hammer until it's very flat.
• Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
• First put the veal in the egg, then in the breadcrumb mixture.
• Boil the spaghetti al dente.
• Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
• Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.

Steps:

• In a large shallow bowl, mix all the ingredients for the breading
• Pat the steaks dry; season with salt and pepper
• In a shallow bowl, add the flour
• In another shallow bowl, whisk the eggs until blended
• Coat the steaks in the flour; shake off excess flour
• Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere
• Transfer to a wire rack
• In a large skillet, heat about ?-inch of olive oil over medium-high
• When the oil ripples, add the cutlets
• Cook until the cutlets are brown and crisp, about 2 ½ minutes per side
• Let rest on a clean wire rack
• In a large bowl, mix the escarole, shaved Parm, EVOO, and lemon juice
• In a small bowl, toss the fennel and shallot
• Divide the cutlets among the plates
• Top the cutlets with the escarole salad and the fennel and shallot