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Veal parmesan home style

Prep 40 & 30 & 10 min – Cook 20-30 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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An absolute beautiful dish and what a bonus is having the smells wafting through your home. You will get hunger pains just from the smell! Veal parmesan has three basic preparation stages. The sauce, the veal preparation, the assembly for final cooking. So don’t worry about the time factor, some of the stages overlap and parts of the preparation is left cooking on the stove or oven with minimal supervision. You might ask yourself why cook this when it is readily available in restaurants?  Our answer is simple, it never quite tastes the same as home cooking particularly if you select quality ingredients.  A great meal for a special occasion.

Ingredients

Sauce

  • 1 onion – peeled, rinsed, diced finely
  • 1 garlic clove – peeled, rinsed, crushed
  • 1 celery stick – stringed, washed, diced finely
  • 1 red capsicum – deseeded, washed, diced finely
  • 2 tablespoons olive oil
  • 2 cups bottled tomato puree
  • 1/2 teaspoon dry basil

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Veal Preparation

  • 6 medium veal steaks – 20 x 9cm / 8 x 3.5in approximately
  • 2 eggs
  • 2 1/2 cups breadcrumbs
  • 6-8 tablespoons olive oil
  • 60-90g / 2.1-3.1oz butter

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Assemble

  • 4 cups mozzarella – grated
  • 2 1/2 cups parmesan – grated finely

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Directions

Sauce

  1. Prepare all ingredients for sauce.
  2. In a medium pot add the olive oil and heat on medium heat.
  3. Add all vegetables for 10 minutes stirring occasionally.
  4. Add the tomato puree and basil, heat to high until sauce boils.
  5. Reduce to low heat cover for 25 minutes. 
  6. Uncover for the final 5 minutes to thicken.  Set aside.

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Veal Preparation

  1. In a large bowl add eggs.  Crack each egg into bowl discarding shell.  Whisk to combine egg yolk and whites together.
  2. In another large bowl add breadcrumbs.
  3. Have an extra flat plate for completed prepared veal.
  4. Step 1:  Dip one veal steak into the egg to cover.
    Step 2:  Place egged veal into breadcrumbs.  Push breadcrumbs on to veal by firmly pushing down on veal and cover breadcrumbs on both sides of veal.
    Step 3:  Place on flat plate.  Repeat process for all veal steaks.
  5. Place veal steaks in fridge for a minimum of 15 minutes.
  6. In a large frying pan on low heat add 3/4 of olive oil and 3/4 of butter.  Allow to melt and sizzle slightly.
  7. Add crumbed veal and cook each side approximately 2-3 minutes or until slightly golden.  Depending on size of pan you may need to do another batch so add the remainder of the butter and oil before cooking the second batch.  Allow butter and oil to melt and sizzle.
  8. Place cooked veal steaks on a large oven proof tray. Set aside.

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Assemble and final cooking

  1. Preheat fan-forced oven to 180C / 356F.
  2. Place a handful of mozzarella approximately on each slice and spread over veal.
  3. Place 6 tablespoons of sauce on top of mozzarella and gently spread all over mozzarella.
  4. Finally add approximately 5 tablespoons of parmesan on each slice and gently spread all over sauce.
  5. Place in prepared oven for 30 minutes, check around the 20-25 minute mark and if golden remove from oven or allow till 25 or 30 minutes.
  6. Remove from oven and place on serving dishes with desired sides.  Pictured with roast potatoes and 3 halved cherry tomatoes garnished with 2 sprigs of parsley.

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