Stancato's Pasta Sauce


	Milanese Veal Chops 4 veal chops or cutlets, on the bone Salt and freshly ground black pepper 1 Egg 1 cup flour 1 cup plain breadcrumbs 1/4 cup butter 1 tbsp. olive oil Jar of Stancato’s Rosa Maria Sauce Serves 4 Trim any gristle or thick fat from the chops. Cut along the rib bone, if necessary, to free the meat on one side. Pound the meat slightly to flatten. Beat the egg in a shallow bowl and season with salt and pepper. Spread the breadcrumbs over a plate. Dip the chops into the flour then into the egg, and then into the breadcrumbs. Pat the breadcrumbs to help them to stick. Heat the butter with the oil in a heavy frying pan large enough to hold both chops side by side. Do not let it brown. Add the chops to the pan, and cook them slowly over low to moderate heat until the breadcrumbs are golden and the meat is cooked through. The timing will depend on the thickness of the chops. The important thing is not to overcook the breadcrumb coating while undercooking the meat. Set the veal on a plate with paper towels to rest. In a separate pan heat 1 jar of Stancato's Rosa Maria sauce. Once heated, ladle 6 oz. on serving plate then lay veal on top. Tip: To soften the chops, soak in milk for about an hour.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce

Cleaveland, Ohio

STANCATO'S PASTA SAUCE