Veal Parmigiana

A community recipe by grange

Not tested or verified by Nigella.com

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.

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.