Veal Parmigiana

Photo: flickr user c h e e s e roc

Ingredients

4 veal snitzels

cup flour, plain

2 eggs

1 cup breadcrumbs

cup olive oil

30 grams butter

250 grams cheese, grated

60 grams parmesan cheese

1 tablespoon olive oil

1 onions, medium

2 teaspoons garlic, crushed

1 tablespoon tomato paste

450 grams whole peeled tomatoes

cup white wine

cup chicken stock

1 teaspoon sugar (caster)

1 tablespoon basil, chopped

Preparation

Pound veal steaks thin, coat lightly in flour, dip in egg and press into breadcrumbs to coat evenly. Refrigerate while preparing sauce.

Sauce:In a pan, saute the diced onion and garlic in olive oil until tender . Add the white wine, stock, sugar, tomatoes and tomato paste. Stir in the seasoning and simmer gently for 1/2 hour or until sauce is thick.

Heat oil and butter in a pan and gently cook the crumbed steaks on each side until golden, about 3 minutes each side. Remove from pan and place in an ovenproof dish. Top with grated cheese, tomato sauce and sprinkle evenly with grated parmesan. Bake in a moderate oven, uncovered, for 15 minutes or until cheese is golden brown.