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Veal parmigiana
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Total Time:
1 hour 10 minutes
New York-style chicken Parmesan: Juicy escalopes topped with tomato sauce, melted mozzarella, and baked to perfection. Deliciously heavenly.
Ingredients:
  • a few sprigs of fresh basil
  • olive oil
  • 3 cloves of garlic peeled and finely sliced
  • 3 anchovies from sustainable sources
  • 1 fresh red chilli
  • 2 x 400 g tins of chopped tomatoes
  • 200 g fresh breadcrumbs
  • a few sprigs of fresh thyme leaves picked
  • a handful of freshly grated Parmesan cheese
  • 1 lemon
  • 150 g plain flour
  • 2 large free-range eggs beaten
  • 4 x 200 g higher-welfare veal or pork leg escalopes flattened to a thickness of 2cm
  • 1 x 125 g ball of buffalo mozzarella cheese
Instructions:
  • Preheat your oven to 200ºC/400ºF/gas 6. Pluck basil leaves and place in water. Finely chop the tender stalks. Sauté the chopped basil, garlic, and anchovies in olive oil. Add pricked chili and tinned tomatoes. Simmer for 20 minutes, season. Mix breadcrumbs, thyme, Parmesan, and lemon zest. Coat escalopes in flour, then egg, then breadcrumbs. Pan-fry until golden. Spread tomato sauce in a baking dish, add escalopes, mozzarella, and basil. Bake for 20 minutes. Add more basil leaves before serving. Enjoy with salad, spaghetti, rice, mashed potatoes, polenta, or bread.

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