Veal Milanese is a classic veal dish with a light, crisp breaded coating that is always a winner. Traditionally this veal dish is served with pasta and tomato sauce.
The terms cutlets and scallops are both used when describing a cut of veal. In both cases they refer to a thin cut that can be cooked quickly.
Helpful Hints:
_ Spaghettini is very thin spaghetti. Regular spaghetti can be used.
_ Thin cut boneless, skinless chicken breasts can be used instead of veal. They should be about {-inch thick.
Countdown:
_ Place water for pasta on to boil.
_ Prepare veal ingredients.
_ Add pasta to water.
_ Make veal dish.
_ Complete pasta dish.
Shopping List: } pound veal cutlets, about {-inch thick, 1 small piece Parmesan cheese, 1 container plain breadcrumbs, 1 bottle capers, 1 package whole wheat spaghettini, 1 small can low-sodium diced tomatoes(ASTERISK), 1 lemon, 1 bunch basil (optional)
Staples: olive oil, egg, salt, black peppercorns.
(ASTERISK) Look for low-sodium diced tomatoes.
