ITALIAN VEAL PARMESAN

ITALIAN VEAL PARMESAN

 YOU WILL NEED:

• 4 pieces veal steak

• flour

• salt,

• pepper

• 1 egg

• 1 tablespoon water

• packaged dry breadcrumbs

• 30g ( 10z ) butter

• ½ cup oll

• 250g ( 80z ) mozzarella cheese

• 60g ( 20z ) grated parmesan cheese

• 1 tablespoon oil, extra

TOMATO SAUCE

• 1 onion

• 1 stick celery

• 1 red pepper

• 1 clove garlic

• 1 tablespoon oil

• 400g can whole tomatoes

• 1 tablespoon chopped parsley

•  ½ teaspoon dried basil

• 2 teaspoons sugar

• 1 tablespoon tomato paste

• 1½ cups water

• 1 chicken stock cube

•  salt,

• pepper

ITALIAN VEAL PARMESAN RECIPE:

Pound the veal out thinly, trim it to a neat shape, and remove the membrane from the edge of the veal. Toss veal in flour which has been seasoned with salt and pepper, shake off excess, dip in combined beaten egg and water, press breadcrumbs, and refrigerate veal while preparing sauce. Heat butter and oil in the pan, cook veal until tender and golden brown on both sides and place in an ovenproof dish. Top veal with grated mozzarella cheese.

For Tomato Sauce, peel onion, chop finely chop celery finely; seed pepper, chop pepper finely. Heat oil in a pan, add onion, celery, pepper, and crushed garlic: and cook. stirring until the onion is transparent. Push tomatoes with their liquid through the sieve; add the puree to the pan ( discard pulp ), with parsley, basil, sugar, tomato paste, water, and crumbled stock cube, cover, bring to boil, reduce the simmer covered for 30 minutes, remove the lid, simmer until sauce is thick, season with salt and pepper. Spoon over mozzarella cheese.

Sprinkle evenly with parmesan cheese, and drizzle with extra oil. Bake uncovered in a moderate oven for 20 to 30 minutes or until golden brown.

Serves 4

Also Read: ITALIAN VEAL MARSALA