VEAL PARMIGGIANA

The other day someone asked me how I cooked the "Parmiggiana", so I decided to do it, just to see if I remembered how to cook it.

This was the result, it was quite nice, so I'm going to share it with you.

VEAL PARMIGGIANA

INGREDIENTS
4 pieces veal steak
Flour, salt, pepper
1 egg, 1 tablespoon water, dry breadcrumbs
30g butter, ¼ cup oil, 250g mozzarella, 60g grated parmesan cheese,
1 tablespoon oil extra
TOMATO SAUCE
1 onion, 1 stick celery, 1 red pepper, 1 clove garlic, 1 tablespoon oil
1 400g can peeled tomatoes, 1 tablespoon chopped parsley
1/2 teaspoon dried basil, 2 teaspoons sugar, 1 tablespoon tomato paste, 1 1/2cups water, 1 chicken stock cube, salt, pepper
METHOD
Pound veal thinly trim shape, remove any membrane from the edges, toss veal in flour ( pre- seasoned with salt and pepper) shake off any excess flour, dip in beaten egg and water, then press on dry breadcrumbs, place in refrigerator whilst preparing the sauce
SAUCE
Peel onion, chop finely, finely chop celery, remove seeds from pepper and chop finely, crush or cut garlic finely.
Heat oil in pan, add onion, celery, pepper and garlic: cook stirring until onion changes colour, add tomatoes, (removing any hard bits) basil, parsley, sugar, tomato paste, crumbled chicken cube and water, bring to boil, reduce heat, cover and let it simmer for about half hour, or until sauce thickens, then season with salt and pepper.
Whilst sauce is cooking
Heat butter and oil in pan, cook until veal is tender and golden brown on both sides, then place some sauce on an oven proof dish, and then place the veal in the dish, and cover it with the mozzarella cheese, and then cover it all with the rest of the sauce, and then sprinkle the grated parmesan cheese on top of the sauce, drizzle the extra oil on top of the cheese. Bake uncovered on a moderate oven for around 30 minutes, or when top is a golden brown.

Note
The recipe, was adapted from a recipe given out by a Chef from an Italian restaurant in Sydney, a few years back. If one likes eggplant, it can be incorporated with this dish, or the number of Veal slices can be increased, and increase the layers in the baking dish, and of course, increase the amount of Sauce to suit. After the first layer, of veal and mozzarella cheese, and sauce, add another layer of veal, and then add a layer of mozzarella, followed by the sauce and then the parmesan cheese to finish it off, if you want to add Eggplant, slice them length wise, (not too thick) cook in oil, until just soft, and then, after the first layer of veal and mozzarella cheese, add a layer of eggplant, followed by the mozzarella cheese, the sauce, and then the parmesan cheese as before.

When the eggplant grow in the garden, I will cook this dish again, incorporating the eggplant.

ENJOY

The Gardiner