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Thursday, 6 December 2012

Veal Parmigiana

A beautiful simple Italian dish. If you have your tomato passata already made, half the work is done. The veal can be crumbed and cooked well ahead of time with the tomato passata and cheese added right before you are ready to put into the oven. The time in the oven is really only heating time, so it doesn't need much more than 20 minutes, depending on the oven of course. One piece of veal per person, easy for catering purposes, maybe a couple of extra ones for hungry boys !

6 pieces of veal schnitzel
1 large egg
fresh breadcrumbs or Krummies 
Rylstone olive oil
grated cheese mix
I use a blend of mozzarella cheddar and parmesan, if you buy a blended cheese please add extra very good parmesan.

Tomato Sauce/ Passata
Rylstone olive oil
1 large onion finely chopped
3-4 cloves garlic finely chopped
1 kilo fresh Tomatoes, or 3 tins tomatoes
Chopped basil, parsley and chives 

Fry the onion and garlic gently in some Rylstone olive oil, until soft. Add the tomatoes and chopped herbs and simmer for about 15 minutes. If you would like to increase the quantity add some tomato puree like Sugocasa or Pomi.

Break the egg into a bowl and beat. Place a good amount of breadcrumbs onto a flat plate and mix in some salt and pepper if you wish. It is also good to add a couple of tablespoons of grated parmesan to the breadcrumb mix. Dip the veal pieces one at a time into the beaten egg and coat in the breadcrumbs. Press the crumbs into the meat and make sure each piece of the meat is covered well with the crumbs.You may need to use another egg if you are using more pieces of veal.
Heat the oil in a large fry pan and place a couple of the pieces of veal into the hot oil. Do not overcrowd the pan. Cook until browned on each side and remove. Drain on absorbent paper.
Preheat the oven to 175C.
Place the cooked veal into a greased large ceramic baker, so they aren't overlapping each other. You may have to use two dishes. Cover with a good quantity of the Tomato Sauce and the cheese mixture.
Place in the oven for approx 20 minutes or until cheese is melted and the dish is thoroughly heated.
Serve with a green salad or steamed vegetables.

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