Quick & Easy

Veal parmesan

A delicious veal parmesan dish popularised in New York by Italian immigrants.
veal parmesan
1H 20M



1.Pound veal out thinly. Toss veal in flour; shake off excess. Dip in combined beaten egg and water; press on breadcrumbs. Refrigerate veal while preparing tomato sauce.
2.To make the tomato sauce. Heat oil in medium frying pan; cook onion, celery, capsicum and garlic, stirring until onion is soft. Push tomatoes with their liquid through sieve. Add puréed tomato to pan with sugar, paste and stock. Cover; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Remove lid; simmer until sauce is thick. Stir through parsley and basil.
3.Heat butter and half of the oil in large frying pan; cook veal until browned both sides. Place in ovenproof dish; top veal with mozzarella. Spoon tomato sauce over mozzarella.
4.Sprinkle evenly with parmesan; drizzle with remaining oil. Bake uncovered in moderate oven about 20 minutes or until golden brown.

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