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Veal Parmiagana
By Andy | March 29, 2008
Veal Parmiagana
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
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Ingredients
1 tin diced tomatoes.
2 cloves garlic, crushed.
1 small carrot, finely diced.
1 stick celery, finely diced.
1 tablespoon finely chopped basil leaves.
1 tablespoon finely chopped parsley leaves.
1 small onion finely diced.
Salt and pepper to taste.
3 tablespoons of olive oil.
1 cup grated tasty cheese.
4 veal steaks, about 200 grams each.
1/2 cup plain flour.
3 eggs.
1 cup breadcrumbs.
1/2 cup parmesan, grated.
4 large potatoes, boiled and mashed, to serve.
300 grams green beans, steamed, to serve.
1 lemon, quatered, to serve.
Method
Heat 1 tablespoon of the oil in a sauce pan over medium heat.
Add the onion, cook for 2-3 minutes.
Add garlice and cook for 1 minute.
Add the carrot and celery, cook for 5 minutes.
Add tinned tomato, basil and parsely and cook for a further 10-15 minutes, until reduced by 1/3.
Season to taste.
Beat eggs in a bowl.
In anothe bowl, add parmesan to breadcrumbs.
While sauce is cooking, place veal steaks between 2 sheets of cling wrap and flatten with a meat mallet until a uniform 1 cm thick.
Add the flour to a medium freezer bag, toss veal steaks into the bag and toss to coat in flour.
Take each steak, dip in the egg, then press into bread crumbs, working crumbs onto all parts of the veal.
Refrigerate steaks for 30 minutes.
Preheat oven to 200C.
Heat 1/2 tablespoon of oil in a non stick pan, add crumbed veal and cook intol golden, about 3 minutes each side. Set aside on a plate.
Repeat for remaining steaks.
Line a baking tray with baking paper.
Place steaks on the tray, top with 1/4 of the sauce each and top with 1/4 cup tasty cheese.
Bake for 15-20 minutes, or until cheese is melted and golden.
Serving
Place mash on plate, top with veal parmagiana and surround with green beans. Garnish with lemon wedge.
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