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Jo's veal parmigiana
Jo's veal parmigiana
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
The Turnbull family's favorite cheesy Italian veal dish - irresistible and sure to please!
Ingredients:
  • 4 (100g each) veal steaks
  • 2 eggs, lightly whisked
  • 250.00 ml dry breadcrumbs
  • 75.08 gm olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, trimmed, finely diced
  • 2 chicken style stock cubes, crumbled
  • 2 x 400g cans diced tomatoes
  • 5.00 gm caster sugar
  • 62.50 ml basil leaves, chopped
  • 20g butter
  • 250g mozzarella cheese, grated
  • 120g parmesan cheese, grated
  • dressed lettuce leaves, to serve
Instructions:
  • Place the veal between two sheets of plastic wrap and gently pound with a meat mallet until it is 5mm thick. Then, cut the veal in half crossways.
  • Gently dust veal with flour, shaking off any extra. Next, immerse in beaten egg, followed by a crispy coat of breadcrumbs. Allow it to chill in the refrigerator for half an hour.
  • Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Sauté onion, garlic, and celery until tender, about 6 to 8 minutes. Add stock cubes, 2 cups of cold water, tomatoes, sugar, and basil. Mix well and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes until the sauce thickens.
  • Preheat your oven to 180°C. Grease a 24cm x 25cm (base) baking dish that is 7cm deep. In a large non-stick frying pan over medium-high heat, heat the butter and remaining 2 tablespoons of oil until hot. Cook the veal in batches for 2 to 3 minutes each side until golden, then drain on paper towel.
  • Layer the veal in the dish, overlapping nicely. Add a layer of mozzarella on top, followed by the tomato mixture. Sprinkle with Parmesan and lightly spray with oil. Bake for 20-30 minutes until golden brown. Serve with dressed lettuce leaves.

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