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Veal Parmigiana

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is classic Aussie pub food at its best, although usually done with a chicken schnitzel, bottled tomato sauce and fake parmesan cheese powder. This is a posher (and more authentically Italian) version. You could top each schnitzel with a slice of bacon or prosciutto before spooning on the sauce if you wanted.

This is classic Aussie pub food at its best, although usually done with a chicken schnitzel, bottled tomato sauce and fake parmesan cheese powder. This is a posher (and more authentically Italian) version. You could top each schnitzel with a slice of bacon or prosciutto before spooning on the sauce if you wanted.

Ingredients

Serves: 4

Metric Cups

For the Schnitzels

  • 4 veal (steaks, pounded - or 6 chicken thighs, butterflied and removed of excess fat)
  • 2 large eggs (lightly beaten)
  • 1 packet breadcrumbs
  • oil (not extra virgin, for frying)

For the Sauce

  • 2 large onions (finely chopped)
  • oil (for frying)
  • 4 cloves garlic (crushed)
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine (plus one extra)
  • 2 cans tomatoes (Italian)
  • sea salt (to taste)
  • pepper (to taste)
  • parmesan cheese (grated, to top)
  • green vegetables (or salad, to serve)

For the Schnitzels

  • 4 veal (steaks, pounded - or 6 chicken thighs, butterflied and removed of excess fat)
  • 2 large eggs (lightly beaten)
  • 1 packet breadcrumbs
  • oil (not extra virgin, for frying)

For the Sauce

  • 2 large onions (finely chopped)
  • oil (for frying)
  • 4 cloves garlic (crushed)
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine (plus one extra)
  • 2 cans tomatoes (Italian)
  • sea salt (to taste)
  • pepper (to taste)
  • parmesan cheese (grated, to top)
  • green vegetables (or salad, to serve)

Method

Veal Parmigiana is a community recipe submitted by grange and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large saucepan, make the sauce by frying the onions in oil, add the crushed garlic after a minute or so and slowly fry for 5 - 10 minutes over a medium/highish heat.
  • Add tomato paste and stir to coat the onion mixture and cook over highish heat while stirring for a minute.
  • Add red wine and stir to combine for about a minute then add the tomatoes, extra red wine and seasonings and simmer for about an hour or so.
  • Meanwhile, preheat oven to 180deg, pound out the veal, dip in egg mixture and then coat in breadcrumbs.
  • You may need to rub this in a bit. Refrigerate for at least 30 minutes to let breadcrumbs set.
  • Heat oil in pan and fry veal for 2 - 3 minutes each side. You want the breadcrumbs to be crisp and the veal to be mostly cooked, but not fully cooked.
  • Remove veal from pan and lay each slice in a roasting pan so they don't overlap.
  • Spoon tomato sauce over veal, ensuring you don't make the dish too runny - the sauce should be quite thick.
  • Grate parmesan cheese over the top as you would a pizza.
  • Cover roasting pan with a sheet of tinfoil and cook in preheated oven for 18 minutes.
  • Remove foil and give it another 8 minutes or so to crisp up.
  • Serve over flat greens (beans, asparagus and/or brocollini), with a salad, with short pasta or by itself.
  • In a large saucepan, make the sauce by frying the onions in oil, add the crushed garlic after a minute or so and slowly fry for 5 - 10 minutes over a medium/highish heat.
  • Add tomato paste and stir to coat the onion mixture and cook over highish heat while stirring for a minute.
  • Add red wine and stir to combine for about a minute then add the tomatoes, extra red wine and seasonings and simmer for about an hour or so.
  • Meanwhile, preheat oven to 180deg, pound out the veal, dip in egg mixture and then coat in breadcrumbs.
  • You may need to rub this in a bit. Refrigerate for at least 30 minutes to let breadcrumbs set.
  • Heat oil in pan and fry veal for 2 - 3 minutes each side. You want the breadcrumbs to be crisp and the veal to be mostly cooked, but not fully cooked.
  • Remove veal from pan and lay each slice in a roasting pan so they don't overlap.
  • Spoon tomato sauce over veal, ensuring you don't make the dish too runny - the sauce should be quite thick.
  • Grate parmesan cheese over the top as you would a pizza.
  • Cover roasting pan with a sheet of tinfoil and cook in preheated oven for 18 minutes.
  • Remove foil and give it another 8 minutes or so to crisp up.
  • Serve over flat greens (beans, asparagus and/or brocollini), with a salad, with short pasta or by itself.
  • Tell us what you think