I love having veal parmigiana recipe when I am out for dinner. This veal parmigiana recipe is better than some of the parmigiana that I have paid money for. Try it and you will love it. This parmigiana recipe is also great with eggplant and also chicken.
For Tomato Sauce A few sprigs of fresh basil olive oil 3 cloves of garlic, peeled and finely sliced 1 small onion, finely diced 1 fresh red chili 2 x 400g tins of chopped tomatoes 3 anchovies (optional)
For Veal sea salt and freshly ground black pepper 200g fresh breadcrumbs a few sprigs of fresh thyme, leaves picked a small sprig of fresh rosemary a handful of freshly grated Parmesan cheese 1 lemon 150g plain flour 2 large eggs, beaten 4 x 200g veal or pork leg escalopes (or filets), flattened to a thickness of 2cm 1 x 125g ball of buffalo mozzarella cheese
Do you have a veal parmigiana recipe that you think is better than this one? share it with us
For Tomato Sauce Preheat your oven to 200°C
Pick some basil leaves and roughly chop. Leaving some for later
Put a pan on a medium heat and add a splash of olive oil, the chopped basil, garlic, onion and anchovies (optional)
Cook for a few minutes.
Prick the chili a few times and add it to the pan.
Allow everything to sizzle for a minute or so, and then pour in the tinned tomatoes.
Bring to the boil, then turn the heat down and simmer for 20 minutes.
Season to taste with salt and pepper.
Mix the breadcrumbs in a bowl with the thyme leaves, chopped rosemary and Parmesan.
Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you.
Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third.
Dip the escalopes, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg.
Let the extra egg drip off, then lay the escalope in the breadcrumb mixture.
Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the escalope.
Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, and then add your escalopes.
Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain.
Using an appropriately sized baking dish (approx. 30 x 20cm) and spread the tomato sauce in the dish.
Lay your escalopes on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over.
Perfect with a fresh green salad.
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