When adding lean veal, tomatoes and different cheeses to Italian seasonings you create a comforting and delicious meal. Veal Parmigiana is ready for your family when they are hungry!
Keyword: cheese, tomato, veal
Method: Bake, Stove Top
Skill Level: Intermediate
Few sprigs fresh basil
3clovesgarlic, peeled and finely sliced
1fresh red chili
freshly ground black pepper
Few sprigs fresh thyme
1cupfreshly grated parmesan cheese
1lbVeal or pork leg, flattened to a thickness of 3/4 inch
6ozball of buffalo mozzarella cheese
Preheat oven to 400 F
Meanwhile, prepare your meat. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you.
Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third.
Dip the meat, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the extra egg drip off, then lay the meat in the breadcrumb mixture. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the meat.
Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your meat. If your pan isn't big enough, you may have to cook them in batches, adding a little extra oil if needed.
Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain.
Using an 8x11 sized baking dish spread the tomato sauce in the dish. Lay your meat on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over.
Perfect with a crunchy zingy salad, but in America they'd also serve it with things like spaghetti, rice or mashed potatoes, polenta or crusty bread.