Escalope Milanese

The Witches keteltje

Here we are again, I still have a few prints of the photos taken from vodkajawa we have eaten last week and this evening I finally have time to put them online.
The above gerechtje is really 'n stay.
Tasty veal steak with thin spaghetti and tomato sauce 'n tasty.
Ingredients
Escalope
4 very thin veal cutlet
1 egg
50 g flour
50 g breadcrumbs (panko – I always use to buy in a chinese store)
2 sprigs of citroenthym
dried oregano 1 kl
1 sprig Rosemary
75 g Parmesan cheese (fresh gerapst of block)
olive oil
Pepper
Salt
Tomato Sauce
2 shallots
1 kl garlic pulp
1 kl sambal
1 sprig Rosemary
300 g pasta
2 kl capers
Dash of olive oil
Half a glass of red wine wine
1 can peeled tomatoes
Pepper
Salt
Method Of Preparation
First we create the sauce.
The shallots very fine snip pears and together with the garlic pulp stew in a little olive oil. Hereby do your teaspoon sambal and this leaves you just simmer.
The leaves of the sprig of Rosemary and very fine snip pears and just let the stew with onion mixture.
Then add the capers and leave it as soaking.
The casting and the wine alcohol let pacifier's nipple.
The peeled tomatoes added do and season with salt and pepper.
Let doorpruttelen while you create and the escalope boil the pasta.
The pasta let you cook as indicated on the packaging.
For the escalope mix in a first dish the flour together with well what pepper and salt.
In a second bowl whisk the egg you loose and in the third Bowl mix the breadcrumbs along with the parmesan, thym, oregano and finely chopped Rosemary.
Then get your each veal steak first by the flower. The excess knocking. Than by the beaten egg and then through the paneer mixture.
Repeat with each steak.
In ' n pan well what oil heating, there is ' n cm in the pan, because you need the flesh nearly frying instead of just firing.
This is going pretty fast because the fillet so thin.
The sauce mix with the pasta and serve together with the veal steak.

Tasty!