Veal Escalope with Leek and Tomato Sauce

A great pasta dish for any occasion:

Preheat the oven to 80 degrees and heat a plate with it.

Carefully clean the leeks, cut away the root end and cut into fine rings. Dip the tomatoes briefly in boiling water, peel, cut in half diagonally, remove the seeds and cut the fruit into small cubes. If you use canned pelati, drain them in a sieve, halve them, remove the seeds and cut them into coarse pieces.

Peel and chop the onion and the garlic clove.

Season the veal cutlets on both sides with salt and pepper. Fry in portions in a frying pan in half of the very hot clarified butter on the first side for a good minute, on the second side for only thirty to forty seconds.

Immediately transfer to the preheated plate and re-cook in the 80 degree stove for fifteen to twenty minutes.

In the drippings, sauté the onion and garlic until translucent. Add the leek and cook for three to four minutes, turning, until just tender. Remove from the frying pan.

Briefly sauté the tomato puree in the pan juices. Add Noilly white wine or Prat and soup and reduce by half. Then add the cream and continue to make the sauce until it thickens slightly. Season to taste with salt and freshly ground pepper.

Immediately before serving, bring the sauce to a boil repeatedly. Add the leek and diced tomatoes and make everything together for just over a minute. Re-season if necessary. The

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