Veal parmigiana
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Beef
To make this meal quickly and easily, use a good quality store-bought pasta sauce instead of making the tomato sauce. Thinly sliced chicken breast can be used instead of the veal.
INGREDIENTS
2 teaspoons olive oil
1 medium (150g) brown onion, chopped
2 cloves garlic, crushed
2 x 400g cans chopped tomatoes
1/2-1 tablespoon sugar, to taste
1/4 teaspoon ground dried oregano or
oregano leaves
1/2 cup (75g) plain flour
4 large or 8 small (800g) veal schnitzels
2 eggs, beaten lightly
1 tablespoon water
3 cups (210g) stale breadcrumbs
vegetable oil, for shallow-frying
1 cup (80g) freshly grated parmesan cheese
METHOD
1. Heat the oil in a medium saucepan; cook onion and garlic, stirring, until soft. Add the tomatoes, sugar, and oregano; simmer, uncovered, for about 15 minutes or until thickened slightly. Season to taste with salt.
2. Meanwhile, season the flour with salt and pepper. Toss veal in flour mixture;
shake away excess. Dip the veal into the combined eggs and water, then press on the breadcrumbs.
3. Shallow-fry veal, in batches, in hot oil
until browned on both sides. Drain on absorbent paper.
4. Preheat the grill to high.
5. Place the veal on an oven tray; top each piece with a couple of generous spoonfuls of tomato sauce then parmesan. Grill until browned lightly.
6. Sprinkle the veal with chopped parsley and serve with buttered pasta spirals,
if desired.
Tomato sauce suitable to freeze. Not suitable to microwave.
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