Dinner ideas

Veal parmigiana

A classic Italian dish popularised in New York by Italian immigrants.
Veal parmagiana



1.Heat oil in a medium saucepan. Cook onion and garlic, stirring, until softened. Add tomato, sugar and oregano. Simmer, uncovered, for 15 minutes or until slightly thickened. Season with salt.
2.Meanwhile, season flour and place on a plate. Combine egg and water in a bowl. Place breadcrumbs on a separate plate. Toss veal in flour and shake away excess, then dip in egg and coat with 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. Place veal on an oven tray and top each piece with a 2 generous spoonfuls of tomato sauce. Top with parmesan and grill until lightly browned.
5.Sprinkle 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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