Veal Parmigiana |

Posted on

17 September 2012


Nela Lucik

Veal Parmigiana


1/2 cup flour
2 eggs
4.5oz. dried breadcrumbs
4 large veal steaks
olive oil for cooking
4 slices chargrilled eggplant
4fl oz. Italian tomato sauce
3.5oz. Mozarella cheese
sliced soft polenta
steamed green beans
lemon wedges to serve


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

Serves 4

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