My friend Gina, who's famous for making amazing Bolognese sauce, gave Dan his own jar of it for his birthday. We were beyond thrilled, as this is the best and the heartiest Bolognese I've ever tasted. I decided to use it with veal and couscous this week, creating an easy, quick dinner for two. The whole thing took me about a half an hour to prepare from start to finish. All I did was heat up the Bolognese, made the couscous according to directions on the box and fried up the veal in the following way:
Veal Preparation for Veal Bolognese (serves 2)
6 small - medium lean veal cutlets
1 cup of all purpose flour (add more if you need to)
1 cup of Italian-style breadcrumbs (add more if you need to)
2 eggs, whisked
Salt and pepper to taste
Generous glug of olive oil
Pre-heat a large skillet on medium - high heat. Then add the olive oil.
Season cutlets with salt and pepper. First coat in flour, then eggs (shake off excess) and finally in breadcrumbs. Place in hot skillet and fry for about 2 minutes on each side or until golden.
Transfer to a plate lined with paper towels to soak up excess oil.
Assembling the Veal Bolognese
On a medium sized dinner plate, first add a bed of couscous, then top with fried veal and finally the Bolognese. Enjoy with a glass of red wine or a full bodied beer!
If you'd like to access Gina's family recipe for Bolognese, click here.