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Veal Parmigiana

Veal Parmigiana

1 x 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
400g canned tomatoes, chopped
2 Tbsp tomato paste
1 Tbsp fresh basil, chopped
1 tsp dried oregano
1 tsp powdered artificial sweetener
500g veal chop, bone removed, meat pounded to 5mm thickness
3 Tbsp plain white flour
1/3 cup skim milk
1/2 cup dried breadcrumbs
80g reduced fat mozzarella cheese, shredded
2 Tbsp grated parmesan cheese

Preheat the oven to 220C. Spray a large non-stick baking tray with oil and set aside.

Combine the tomatoes, tomato paste, basil, oregano and sweetener in a medium-sized saucepan and cook until thick. Season well with salt and pepper.

Meanwhile, season both sides of veal with salt and pepper. Place the flour in a shallow dish. Add the veal and turn to coat both sides. Place the milk and breadcrumbs in separate shallow bowls. Dip the flour-coated veal into the milk, and then into the breadcrumbs. Turn to coat both sides.

Transfer the veal to the prepared baking tray. Spray with oil and bake in the preheated oven for 10 minutes. Top each piece of meat with an equal amount of tomato sauce. Sprinkle with the mozzarella and parmesan cheese. Bake for a further 10 minutes, or until the cheese is bubbly and golden.

Serve the veal with steamed beans or a simple green salad tossed with fat-free dressing.

The veal is best crumbed just before cooking as the crumbs can go soggy if made ahead of time. The sauce on the other hand can be made up to 2 days in advance to save time.

Any leftovers can be stored in an airtight container in the fridge for 1-2 days then reheated in a moderate oven.

Chef Tips:
When making a Parmigiana, it is vital to get the tomato sauce consistency thick, otherwise it will run everywhere. Make sure to reduce it until thick before spooning onto the meat.

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