Veal Parmi­giana

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SERVES 4 PREP 15 min­utes + 15 min­utes to chill COOK 10 min­utes COST $3.50 a serve

1/3 cup plain flour

2 eggs, lightly whisked

2 cups dried pack­aged bread­crumbs ¼ cup freshly grated parme­san 2 ta­ble­spoons chopped flat-leaf pars­ley 4 thin veal steaks

1 ta­ble­spoon light olive oil,

plus 1 ta­ble­spoon ex­tra

2 fin­ger egg­plants, sliced length­wise 400ml bot­tle tomato pas­sata

(Ital­ian cook­ing sauce)

½ cup grated mozzarella

Basil leaves, to serve (op­tional) Potato chips, to serve (op­tional) Mixed salad, to serve (op­tional)

1

Grease and line an oven tray with bak­ing pa­per. Place the flour, egg and bread­crumbs into 3 sep­a­rate shal­low dishes. Stir parme­san and pars­ley through bread­crumbs. Coat veal in flour, shak­ing off any ex­cess. Dip into egg, then bread­crumb mix­ture to lightly coat. Trans­fer to pre­pared tray. Cover with plas­tic food wrap; chill for 15 min­utes.

2

Pre­heat an oven-grill to high. Grease a 2-litre (8-cup) oven­proof dish. Heat oil in a large fry­ing pan over mod­er­ate heat. Cook veal for 2 min­utes each side or un­til golden brown. Trans­fer to pre­pared dish.

3

Mean­while, heat a char-grill pan over high heat. Brush egg­plant with ex­tra oil. Add egg­plant to grill; cook for 2 min­utes each side or un­til browned and ten­der.

4

Top veal with egg­plant, then tomato pas­sata. Sprin­kle with mozzarella. Place un­der grill; cook for 3 min­utes or un­til the cheese melts. Scat­ter with basil leaves (if us­ing). Serve with potato chips and salad (if us­ing).

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