Veal Parmigiana

Preparation

• 1
  Place flour on a plate. Lightly whisk eggs in a shallow dish. Place breadcrumbs in a separate shallow dish
• 2
  Coat veal in flour, shaking off excess
• 3
  Dip in egg, then coat in breadcrumbs, pressing crumbs on firmly with your fingertips
• 4
  Preheat oven to 180°C
• 5
  Pour enough oil into a large, non-stick frying pan to cover base
• 6
  Heat over medium heat. Cook veal, in batches, for 2 to 3 minutes each side or until golden and just cooked through
• 7
  Drain on paper towels. Transfer to a shallow baking dish
• 8
  Top each piece of veal with 1 eggplant slice and 1 heaped tablespoon of pasta sauce. Top with mozzarella
• 9
  Bake, uncovered, for 15 minutes or until sauce is heated through and mozzarella melted
• 10
  Spoon polenta onto plates. Top with veal. Serve with green beans and lemon wedges.