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Milanese veal steak, puttanesca sauce, hard wheat gnocchi



Recipe for 4

Milanese veal

4 Unit(s)
Veal scallop
100 Gr
3 Unit(s)
200 Ml
Japanese breadcrumbs (panko)
20 Ml


500 Ml
Diced tomatoes
25 Gr
Anchovy fillet
20 Gr
Pitted black olives
10 Gr
4 Clove(s)
Chopped garlic
5 Sprig(s)
Flat parsley


225 Gr
Fine semolina
115 Gr
1 Unit(s)
5 Gr
  • Salt and pepper
  • Olive oil

Preparation time: 35 min

  • Veal

    In a blender, mix the origano with the flour.

    Season with salt and pepper the veal then you have to paner a l'anglaise the meat, this means:

    Dip the veal first in the flour/origano mix, then in an egg dip, then finally in the Panko breadcrumbs.

    Put aside.

    In a very hot pan with a lot of oil, fry the veal on each side. Finsh the cooking in hte oven for about 5 to 8 minutes.

  • Gnocchi

    Mix all the ingredients in a blender.

    Mix hte dough with your hands and a bit of flour. Wrap with saran wrap and put aside in the fridge for 2 hours.

    Remove from fridge, split the dough in several pieces and roll each one to form a long roll.

    Cut each roll in slices 1 cm thick, flour them and put aside in a baking tray.

    Cook in a large volume of salted water for 5 to 8 minutes and serve.


  • Sauce

    In a medium pot with olive oil, cook the garlic with anchovies and capers.

    Add the crush tomatoes, a bit of water, cover with lid and bring to a boil for 5 minutes at high heat.

    Lower the heat, add the fresh parsley and chopped olives. Season to taste.

    Serve on the gnocchi.

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