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Italian-style veal
Italian-style veal
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Kim Meredith's modern twist on veal parmigiana features vibrant fresh tomatoes and fragrant basil for a healthier take on the classic dish.
Ingredients:
  • 1 small eggplant, cut into 7mm slices lengthwise
  • 4 veal schnitzel
  • olive oil cooking spray
  • 42.00 gm lemon juice
  • 250g punnet cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 125.00 ml basil leaves
  • 125.00 ml grated parmesan cheese
  • salad leaves, to serve
Instructions:
  • Season both sides of the eggplant with salt and let it rest for 10 minutes. Then, pat dry to remove excess salt and juices.
  • - Preheat a chargrill over medium heat. - Coat eggplant and veal with oil, then season them. - Grill eggplant for 5 minutes on each side. - Transfer the eggplant to a plate and drizzle lemon juice over it.
  • Sear veal for 1 minute per side. Transfer to a plate. Mix tomatoes, garlic, salt, and pepper. Coat with oil. Grill for 7 minutes until soft.
  • Preheat the grill on high heat. Arrange the veal in a single layer on a baking tray. Layer with eggplant, basil, tomatoes, and Parmesan. Grill for 5 minutes or until the cheese is melted. Serve alongside a fresh salad.

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