Veal parmesan

4 veal steaks

Seasoned flour

1 egg, lightly beaten

1 cup dry breadcrumbs

2 tbspns oil

60g butter or margarine

250g mozzarella cheese, grated

60g parmesan cheese, grated

Extra 2 tbspns oil


Tomato Sauce:

2 tbspns olive oil

1 onion, finely chopped

1 stalk celery, chopped

1 green capsicum, seeds removed and chopped

440g can tomato puree

2 tbspns chopped parsley

1 tbspn tomato paste

1/2 tspn dried basil leaves

1 cup chicken stock or water and stock cubes

Salt and pepper to taste


Remove any fat or sinew from the steaks. Place each piece of veal between two sheets of plastic wrap and pound lightly with a meat mallet or rolling pin until it is 6mm thin.

Coat the steaks with seasoned flour, shaking off any excess, then dip into the beaten egf. finally coat with the breadcrumbs, pressing on them firmly.

Heat the oil and butter or margarine in a heavy base frying pan, add the veal and fry over a moderate heat until golden brown, about four minutes on each side. Drain on absorbent paper, then place in an oven proof dish. Top the fried veal with grated mozarella cheese.

Spoon the tomato sauce over the mozarella chese to completely cover the cheese. Sprinkle the parmesan cheese over the sauce.

Drizzle the cheese with the extra oil. bake, uncovered, in a 180c oven for 25-30 minutes until golden brown. To make the tomato sauce; heat the oil in a heavy-base saucepan. Add onion, celery and capsicum, then fry over a moderate heat for about five minutes or until the vegetables soften. Add the remaining ingredients and bring the mix to the boil. Lower the heat and cover with a lid. Simmer gently for 30 mins, then remove the lid and simmer for 15 mins or until the sauce thickens slightly. Season with salt and pepper.


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