Italian Offal  & Veal Recipes - Veal Bellagio (Vitello Bellagio) Recipe

Ingredients

• 45 ml/3 tbsp plain (all-purpose) flour

• Salt and freshly ground black pepper

• 450 g/1lb leg veal, cubed

• 10 ml/2 tsp grated lemon rind

• 100 g/4 oz/2 cups breadcrumbs

• 3 eggs, beaten

• 30 ml/2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 3 tomatoes, skinned and chopped

• 75 ml/5 tbsp dry white wine

• 15 ml/1 tbsp chopped fresh basil

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Method:

1. Season the flour with the salt and pepper and toss the veal until well covered.

2. Blend the lemon rind with the breadcrumbs and place the beaten eggs in a bowl. Dip the veal cubes in the beaten egg and coat in the breadcrumbs.

3. Heat the oil in a saucepan and fry (sauté) the onion and garlic for 5 minutes. Remove from the pan.

4. Fry the veal for 6-10 minutes until browned all over. Remove from the pan and keep warm.

5. Pour the tomatoes into the saucepan, add the onions and garlic, the wine and season with salt and pepper. Simmer for 30 minutes.

6. Puree the sauce in a blender or food processor and stir in the basil. Reheat the sauce and serve with the hot veal.