Ingredients
Method
1.To make tomato sauce; heat oil in a medium frying pan, over medium heat; cook onion, celery, capsicum and garlic, stirring, 3 minutes or until onion softens. Add tomatoes, sugar, paste and stock; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer until sauce thickens. Stir in herbs.
2.Using a meat mallet, gently pound veal, one piece at a time, between sheets of plastic wrap until 5mm (¼-inch) thick.
3.Whisk egg and the water in a shallow bowl. Place breadcrumbs in another shallow bowl. Coat veal pieces, one at a time, in flour; shake off excess. Dip into egg mixture, then coat in breadcrumbs. Cover; refrigerate 10 minutes.
4.Preheat oven to 180°C (160°C fan-forced).
5.Heat butter and half the oil in a large frying pan over medium heat; cook veal, in batches, until browned both sides. Place veal in a large shallow ovenproof dish; top with mozzarella, tomato sauce and parmesan. Drizzle with remaining oil.
6.Bake veal parmigiana for 20 minutes or until browned. Serve topped with basil leaves.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
