Food and drink

Veal Milanese

Every now and then I like to try and replicate a favourite restaurant dish. This time round it’s the turn of that Italian restaurant classic – veal milanese. I’m a big fan of veal – low in fat, high welfare (if bought from the UK) and it tastes great.

This dish is pretty simple. Blitz up some herby breadcrumbs, coat and cook the veal then leave somewhere warm while you cook the pasta with some sage and tomatoes. The whole thing can be cooked in under 20 minutes if you’re organised so it’s perfect for a mid-week meal Continue reading “Veal Milanese”

Food and drink

Veal escalopes with sage and garlic sauce

First of all, sorry about the pictures of this one. One of these days I’ll learn to do the sauce last but yesterday was not that day. I was planning to have my glamorous and able assistant see to the tatties while I made the sauce for the veal, but of course the phone rang as soon as the meat hit the pan. Instead of remaining calm and working through everything in a relaxed manner I panicked.

What I should have done was make the mash then leave it on a low heat to keep warm while I made the sauce. What I actually did was put the veal in the oven to rest, start the sauce then drain the tatties and start mashing them while the sauce reduced…and reduced…and continued to reduce some more until there was hardly any of it left. Oops. Continue reading “Veal escalopes with sage and garlic sauce”