Name: Veal parmigiana
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 4 veal steaks; 1/4 cup (35 grams) plain flour; 1 egg; 1 tablespoon water; 1/3 cup (25 grams) stale breadcrumbs; 30 gram butter; 1/3 cup (80 millilitres) olive oil; 1 1/2 cup (150 grams) coarsely grated mozzarella cheese; 1/3 cup (25 grams) finely grated parmesan cheese; Tomato sauce; 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 1 stalk celery, trimmed, finely chopped; 1 red capsicum, finely chopped; 1 clove garlic, crushed; 400 gram can crushed tomatoes; 2 teaspoon white sugar; 1 tablespoon tomato paste; 1 1/2 cup (375 millilitres) chicken stock; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh basil

Ingredients

4 veal steaks

1/4 cup (35 grams) plain flour

1 egg

1 tablespoon water

1/3 cup (25 grams) stale breadcrumbs

30 gram butter

1/3 cup (80 millilitres) olive oil

1 1/2 cup (150 grams) coarsely grated mozzarella cheese

1/3 cup (25 grams) finely grated parmesan cheese

Tomato sauce

1 tablespoon olive oil

1 medium brown onion, finely chopped

1 stalk celery, trimmed, finely chopped

1 red capsicum, finely chopped

1 clove garlic, crushed

400 gram can crushed tomatoes

2 teaspoon white sugar

1 tablespoon tomato paste

1 1/2 cup (375 millilitres) chicken stock

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh basil

Method

Veal parmigiana

1.Make tomato sauce.

2.Meanwhile, pound veal out thinly between layers of plastic wrap. Coat veal in flour; shake off excess. Dip veal in combined beaten egg and water; press breadcrumbs firmly onto veal. Refrigerate 10 minutes.

3.Preheat oven to 180°C/160°C fan-forced.

4.In a large frying pan, heat butter and half the oil; cook veal, in batches, until browned both sides. Place veal in large shallow ovenproof dish; top veal with mozzarella, drizzle with tomato sauce then sprinkle evenly with parmesan. Drizzle over remaining oil.

5.Bake parmigiana about 20 minutes or until browned lightly. Serve with a green salad, if you like.

Tomato sauce

6.Heat oil in medium frying pan; cook onion, celery, capsicum and garlic, stirring, until onion is soft. Remove pan from heat. Push undrained tomatoes through a sieve into the pan; discard solids. Add sugar, paste and stock. Cover; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer until sauce is thick. Stir in herbs.

Women's Weekly Food

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Ingredients

Method

Veal parmigiana

Tomato sauce

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