Crumbed Veal Parmigiana

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (246.1 g)
  • Calories 394.5
  • Total Fat - 21.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 471.1 mg
  • Sodium - 804.7 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.8 g
  • Protein - 26.5 g
  • Calcium - 357.6 mg
  • Iron - 3.7 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step 1

Place each steak between two sheets of baking paper and gently pound with a meat mallet to flatten slightly (about 5mm thick).

Step 2

Place eggs in a shallow dish and then combine breadcrumbs and parmesan in a separate shallow dish. Dust veal in flour seasoned with salt and pepper and then shake off excess and then one at a time, dip veal in eggs, then in breadcrumbs, pressing to coat.

Step 3

In a large, deep frying pan, heat enough oil to shallow-fry over a medium to high heat and add veal in three batches and shallow-fry for about 1 to 2 minutes on each side, or until golden.

Step 4

Remove and drain on absorbent kitchen paper.

Step 5

Place veal in a single layer on a large oven tray lined with baking paper and spoon over combined warm sauce and oregano and sprinkle with mozzarella.

Step 6

Cook in a hot oven (200°C) for about 10 minutes, or until cheese is melted.

Step 7

Garnish schnitzels with cracked black pepper and serve with steamed potatoes and beans.

Tips & Variations


No special items needed.

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