SCALOPPINI ALLA MILANESE WITH SPAGHETTI

Veal meat pounded to flatten like that of a schnitzel, breaded with bread crumbs or flour and then quickly fried in a little amount of oil/butter. I served the scaloppini with the spaghetti in ta quick tomato basil sauce. This is quick to cook a meal for a weekday meal. Instead of veal, chicken can be used.

Serves 2

Time: 35 minutes 

For the veal scaloppini

4 pieces veal meat, flattened

2 tbs plain flour

1 cup bread crumbs

1 egg + 1 tsp water, beaten

2-3 tbs olive oil to fry

Quick tomato sauce

1 can tomato can

3-4 garlic cloves crushed

1 bunch basil leaves sliced

1/2 tbs sugar

3 tbs olive oil

Salt and pepper

2-3 cups cooked spaghetti

Method

Prepare the veal meat by flattening it. dust the meat in plain flour and then dip in egg wash and bread crumbs and keep it aside in the fridge until spaghetti is ready to serve.

 

Now, tip all the ingredients of the sauce in a pan except the basil leaves. Cook it till it thickens. Remove from the heat and stir in half the basil leaves.

Cook the spaghetti according to the packet instructions. Then mix in the tomato sauce. Stir in the other half of basil leaves. Season it well.

Now for the veal, heat the oil in the pan and quickly fry the meat till golden brown and crisp.

Serve the veal scaloppini with the spaghetti and some bread on the side.