Veal cutlets Modena-style

Veal cutlets Modena-style

By
From
Encyclopedia of Food and Cookery
Serves
6

Plump veal loin cutlets cooked in a style commonly used in Modena, Italy. Just a little marsala is added, but its distinctive qualities flavour the sauce and the meat.

Ingredients

Quantity Ingredient
6 veal cutlets, 2.5 cm thick
1 egg
salt
35g plain flour
dry breadcrumbs
125g butter
1 tablespoon olive oil
1 onion, finely chopped
2 tablespoons marsala
2 teaspoons tomato paste
125ml white stock
freshly ground black pepper

Method

  1. Fold tail end inside each cutlet and secure with a small skewer. Beat egg with a pinch of salt on a plate. Dip cutlets in flour, then egg, and coat with breadcrumbs.
  2. Heat butter with oil in a heavy sauté pan or frying pan. Add cutlets and brown well on both sides. Add onion and fry until it begins to brown. Pour on marsala and cook until it evaporates to 1 tablespoon.
  3. Stir in tomato paste, stock, salt and pepper, and continue cooking for 15–20 minutes or until cutlets are tender when tested with a skewer. Remove skewers from cutlet tails. Arrange cutlets on a heated serving dish and spoon pan juices over.
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