Veal parmesan recipe
information
This popular dish is an American adaptation of a traditional Italian favourite. It makes an excellent light meal, served with salad and bread—and lots of red wine.
ingredients
6 Veal escalopes, pounded thin and halved
2 Tbs Lemon juice
2 Large eggs, lightly beaten
125 g (4 oz) 1 cup Seasoned flour
125 g (4 oz) 8 Tbs Butter
27S g (10 oz) Mozzarella cheese, thinly sliced
75 g (3 oz) 3/4 cup Parmesan cheese, grated
2 Tbs Lemon juice
2 Large eggs, lightly beaten
125 g (4 oz) 1 cup Seasoned flour
125 g (4 oz) 8 Tbs Butter
27S g (10 oz) Mozzarella cheese, thinly sliced
75 g (3 oz) 3/4 cup Parmesan cheese, grated
for the tomato sauce
50 ml (2 fl oz) 1/4 cup Olive oil
2 Medium onions, thinly sliced
2 Garlic cloves, crushed
450 g (1 lb) Canned peeled tomatoes, chopped
2 Tbs Tomato puree (paste)
Salt and pepper to taste
1/2 tsp Dried basil
2 TbsGrated Parmesan cheese
2 Medium onions, thinly sliced
2 Garlic cloves, crushed
450 g (1 lb) Canned peeled tomatoes, chopped
2 Tbs Tomato puree (paste)
Salt and pepper to taste
1/2 tsp Dried basil
2 TbsGrated Parmesan cheese
method
1. To make the sauce, heat the oil in a saucepan. Add the onions and garlic and fry until the onions are soft. Add the tomatoes and can juice, the tomato puree (paste), salt, pepper and basil, and stir to mix. Bring the mixture to the boil, reduce the heat to low and simmer for 30 minutes.
2. Meanwhile, sprinkle the veal with the lemon juice. Preheat the oven to moderate 180°C (GasMark4, 350°F).
3. Put the eggs in one shallow dish and the flour in another. Dip the veal first in the eggs then in the flour, shaking off any excess.
4. Melt a third of the butter in a frying-pan. Add a third of the veal pieces and fry, turning occasionally, for 5 to 8 minutes or until they are evenly browned. Transfer to kitchen towels and keep hot while you cook the remaining veal pieces in the same way, using the remaining butter.
5. Put half the veal pieces on the bottom of an ovenproof casserole. Top with half the cheese slices, then the remaining veal. Cover with the remaining cheese slices.
6. Remove the sauce from the heat and stir in the grated cheese. Pour the mixture over the mixture in the casserole. Sprinkle over the remaining grated cheese and put the dish into the oven. Bake for 35 to 45 minutes or until the top is brown and bubbling. Serve at once.
2. Meanwhile, sprinkle the veal with the lemon juice. Preheat the oven to moderate 180°C (GasMark4, 350°F).
3. Put the eggs in one shallow dish and the flour in another. Dip the veal first in the eggs then in the flour, shaking off any excess.
4. Melt a third of the butter in a frying-pan. Add a third of the veal pieces and fry, turning occasionally, for 5 to 8 minutes or until they are evenly browned. Transfer to kitchen towels and keep hot while you cook the remaining veal pieces in the same way, using the remaining butter.
5. Put half the veal pieces on the bottom of an ovenproof casserole. Top with half the cheese slices, then the remaining veal. Cover with the remaining cheese slices.
6. Remove the sauce from the heat and stir in the grated cheese. Pour the mixture over the mixture in the casserole. Sprinkle over the remaining grated cheese and put the dish into the oven. Bake for 35 to 45 minutes or until the top is brown and bubbling. Serve at once.
serving amount
serves 6
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