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PAPA GEORGE'S VEAL MILANESE




Source of Recipe


projo.com


List of Ingredients






4 5-ounce veal cutlets
2-4 tablespoons flour
2 eggs
1/4 cup milk
1 cup seasoned breadcrumbs

Spumoni's Milanese sauce (recipe follows)

4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
olive oil



Recipe



Pound out veal cutlets to tenderize.

Combine eggs and milk to form an egg wash. Coat tenderized veal in flour, dip in egg wash and coat with breadcrumbs. Heat olive oil in large sauce pan and cook veal until fully cooked and nicely browned, approximately 10 minutes. Remove from fry pan and place in baking dish. Top with Spumoni's Milanese sauce and shredded cheese. Cook in a 325 degrees until cheese is melted.

SPUMONI'S MILANESE SAUCE

8 cups chicken stock
1/2 tablespoon Worcestershire sauce
1/2 cup heavy heavy cream
Roux (1 stick butter / 1/2 cup flour)
1/4 cup plus 1 tablespoon sherry wine

Prepare the roux by melting the butter in a saucepan over medium-low heat, add the flour and stir until blended. Do not brown.

Bring the chicken stock and Worcestershire sauce to a boil. Lower heat to medium high and add heavy cream. Bring back to low boil. Stir in the roux until blended and lower heat to simmer. Let simmer 10 minutes during which you must whip it often until it thickens slightly. At the very end, add the wine and whisk it in and serve.