Veal Parmigiana

Name: Veal Parmigiana
Yield: Serves 4
Ingredients: 125 ml (4 fl oz/½ cup) olive oil; 1 onion, finely chopped; 1 kg (2 lb 4 oz) ripe tomatoes, peeled, seeded and diced; 3 garlic cloves, finely chopped; 1 bouquet garni; 4 thin veal steaks (150 g/5½ oz each); 2 eggs, lightly beaten; seasoned flour, for dusting; 160 g (5½ oz/2 cups) fresh breadcrumbs; 50 g (1¾ oz/½ cup) grated parmesan cheese; 1 tablespoon chopped parsley; 250 g (9 oz/1⅔ cups) grated mozzarella cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

125 ml (4 fl oz/½ cup) olive oil
1

Starter
Main course

Method

Heat half the olive oil in a saucepan and cook the onion over low heat for 5 minutes without letting it colour. Add the tomatoes, garlic and bouquet garni, and season. Simmer for 1 hour.
Beat the veal between two sheets of plastic wrap to 5 mm (