The delicate crunch of the crumbed veal combined with the juiciness of the tomato sauce and the oozing golden melted cheese on top – mmmmm. Boy oh boy what a hearty and delicious meal the family will love.
If you crumb the veal schnitzels and make the tomato sauce in advance (both can be prepared then frozen), this meal can be cooked and on the table in around 15 minutes flat. If you are short on time, substitute the homemade tomato sauce with a good quality store-bought pasta sauce. Try this recipe with thinly sliced chicken breast – yum.
Veal Parmigiana
Ingredients (serves 4)
- 2 tsp. olive oil
- 1 medium (150 g) brown onion, chopped
- 2 cloves garlic crushed
- 2 x 400 g (14 oz) cans chopped tomatoes
- ½ – 1 Tbsp. sugar, to taste
- ¼ tsp. ground dried oregano or oregano leaves
- ½ cup (75 g) plain flour
- 4 large or 8 small (800 g) veal schnitzels
- 2 eggs, beaten lightly
- 1 Tbsp. water
- 3 cups (210 g) stale breadcrumbs
- Vegetable oil for shallow-frying
- 1 cup (80 g) freshly grated parmesan cheese
Instructions
- Heat the oil in a medium saucepan and cook onion and garlic, stirring, until soft. Add the tomatoes, sugar, and oregano. Simmer uncovered, for about 15 minutes or until thickened slightly. Season to taste with salt.
- Meanwhile, season the flour with salt and pepper. Toss veal in flour mixture; shake away excess. Dip the veal into the combined eggs and water, then press on the breadcrumbs.
- Shallow-fry veal, in batches, in hot oil until browned on both sides. Drain on absorbent paper.
- Preheat the grill to high.
- Place the veal on an oven tray and top each piece with a couple of generous spoonfuls of tomato sauce then grated Parmesan cheese. Grill until lightly browned.
Cooking Tips
- To make this meal quickly and easily, use a good quality store-bought pasta sauce instead of making the tomato sauce. Thinly sliced chicken breast can be used instead of the veal.
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