Name: Veal parmigiana
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 30 gram butter; 1/3 cup (80ml) olive oil; 4 crumbed veal schnitzels (600g); 1 1/2 cup (150g) coarsely grated mozzarella; 1/3 cup (25g) finely grated parmesan; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 1 red capsicum (bell pepper) (200g), chopped finely; 1 clove garlic, crushed; 2 cup (520g) bottled tomato pasta sauce (passata); 2 teaspoon white (granulated) sugar; 1/2 cup (125ml) chicken stock; 1 tablespoon finely chopped fresh basil

Ingredients

30 gram butter

1/3 cup (80ml) olive oil

4 crumbed veal schnitzels (600g)

1 1/2 cup (150g) coarsely grated mozzarella

1/3 cup (25g) finely grated parmesan

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

1 red capsicum (bell pepper) (200g), chopped finely

1 clove garlic, crushed

2 cup (520g) bottled tomato pasta sauce (passata)

2 teaspoon white (granulated) sugar

1/2 cup (125ml) chicken stock

1 tablespoon finely chopped fresh basil

Method

1.Make tomato sauce. Heat oil in a medium frying pan; cook onion, celery, capsicum and garlic, stirring, until onion softens. Add pasta sauce, sugar and stock. Cover; bring to the boil. Reduce heat; simmer, uncovered, for about 5 minutes or until sauce is thick. Stir in basil. Season to taste.

2.Preheat oven to 180°C/350°F.

3.Heat butter and half the oil in a large flameproof dish; cook veal, in batches, on stove top, until browned both sides.

4.Return veal to dish; top with mozzarella, drizzle with tomato sauce then sprinkle with parmesan. Drizzle over remaining oil.

5.Transfer to oven; bake, uncovered, for about 20 minutes or until browned lightly. Serve with steamed green beans, or a green salad, if you like.

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