Name: Veal parmigiana
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup seasoned flour; 2 eggs; 1 1/2 cup dried breadcrumbs; 4 large veal steaks; olive oil, to; 4 slices char-grilled eggplant; 1/2 cup italian tomato pasta sauce; 250 gram grated mozzarella; crusty bread, to serve; mixed salad, to serve

Veal parmigiana

Golden, crumbled veal is topped with grilled eggplant, a rich tomato sauce and melted, oozy cheese to create this brilliant Italian meat dish.

Ingredients

1/2 cup seasoned flour

2 eggs

1 1/2 cup dried breadcrumbs

4 large veal steaks

olive oil, to

4 slices char-grilled eggplant

1/2 cup italian tomato pasta sauce

250 gram grated mozzarella

crusty bread, to serve

mixed salad, to serve

Method

1.Place flour on a plate. Lightly whisk eggs in a shallow dish. Place breadcrumbs in a separate shallow dish. Coat veal in flour, shaking off excess. Dip in egg, then coat in breadcrumbs, pressing crumbs on firmly with your fingertips. Chill 15 minutes.

2.Preheat oven to moderate, 180°C (160°C fan-forced).

3.Heat enough oil to cover the base of a large, non-stick frying pan, on medium. Cook veal, in two batches, 2-3 minutes each side, until golden and just cooked through. Drain on paper towels. Transfer to a shallow baking dish.

4.Top each piece of veal with 1 eggplant slice and 1 heaped tablespoon of pasta sauce. Top with mozzarella. Bake 10-15 minutes, until cheese melts. Serve with mixed salad and crusty bread.

Seasoned flour is plain flour with added seasonings of choice. Dress salad with a drizzle of extra virgin olive oil and red wine vinegar.
Note

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Ingredients

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