Veal Parmesan Recipe

Veal Parmesan served

This recipe for Veal Parmesan serves 4 people.

Time required: 1 hour and 15 minutes
(30 minutes to prepare, then cook for 45 minutes)

Ingredients you'll need:

For the tomato sauce

• 1 onion, finely chopped
• 440 g tinned tomatoes
• 1 tbsp tomato paste
• 1 cup of chicken stock
• 3 pinches of salt and pepper
• 1 stalk of celery, finely chopped
• 2 tbsp olive oil
• 1 tbsp basil leaves
• 1 green capsicum, finely chopped

For the veal

• 1 cup of bread crumbs, dry
• 1 cup of seasoned flour
• 4 veal steaks
• 2 tbsp oil
• 60 g parmesan cheese, grated
• 1 egg
• 150 g mozzarella cheese, grated

How to make Veal Parmesan:

1. In a medium sized saucepan place 2 tablespoons of oil, onion, celery and capsicum, and cook on medium heat until vegetables are soft.
2. Add the rest of the tomato sauce ingredients, and bring the sauce to a boil, then turn down heat and simmer for 30 minutes with a lid on the saucepan. After 30 minutes remove the lid and simmer for another 15 minutes.
3. Place a piece of veal between 2 sheets of plastic wrap and pound lightly with a mallet or rolling pin until the veal is 6mm thick.
4. Prepare 3 plates for crumbing the veal, one plate with flour, salt and pepper, another with a beaten egg and the third with bread crumbs.
5. Place the veal into the flour and coat well, then dip in the egg and coat well with bread crumbs. Continue this until all pieces of veal have been crumbed.
6. Place veal in a lightly oiled fry pan to cook each side for 4 minutes.
7. Place the veal in an oven dish and cover the veal with the mozzarella cheese, then tomato sauce, then parmesan cheese. Then place the dish into the oven at 180°C for 25 to 30 minutes until the cheese is golden brown.

See other main course recipes.