Name: Veal parmigiana
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 medium (150g) brown onion, finely chopped; 2 clove garlic, crushed; 2 400g cans chopped tomatoes; 3 teaspoon sugar; 1/4 teaspoon ground dried oregano or fresh oregano leaves; 1/2 cup (75g) plain flour; 2 eggs, lightly whisked; 1 tablespoon water; 3 cup (210g) stale breadcrumbs; 4 large or 8 small (800g) veal schnitzels; vegetable oil, to shallow fry; 1 cup (80g) freshly grated parmesan

Ingredients

2 teaspoon olive oil

1 medium (150g) brown onion, finely chopped

2 clove garlic, crushed

2 400g cans chopped tomatoes

3 teaspoon sugar

1/4 teaspoon ground dried oregano or fresh oregano leaves

1/2 cup (75g) plain flour

2 eggs, lightly whisked

1 tablespoon water

3 cup (210g) stale breadcrumbs

4 large or 8 small (800g) veal schnitzels

vegetable oil, to shallow fry

1 cup (80g) freshly grated parmesan

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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