Baking

Veal parmigiana

veal parmigiana
4
1H 45M

Ingredients

Tomato sauce

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.

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