Veal Parmigiana

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 125 ml (4 fl oz/½ cup) olive oil
  • 1


  1. 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.
  2. Beat the veal between two sheets of plastic wrap to 5 mm (