Veal Parmigiana
Recipe: #15976
November 17, 2014
Categories: Carrot, Sunday Dinner, Gluten-Free High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, Zucchini, Kosher Meat, Beef Dinner, more
"From Super Food Ideas and their Healthy Kids section and touted to have 3 serves of vegies per serve. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (305.5 g)
- Calories 275.7
- Total Fat - 13.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 110.4 mg
- Sodium - 221.9 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 2.2 g
- Sugars - 4.9 g
- Protein - 29.6 g
- Calcium - 169.9 mg
- Iron - 1.5 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a saucepan over medium heat and add onion, carrot and zucchini and cook, stirring occasionally for 6 to 7 minutes or until onion has softened and then add tomato paste, cook, stirring for 1 minute and then add canned tomatoes and 1/2 cup cold water and stir to combine and bring to the boil and then reduce heat to low and simmer stirring occasionally for 10 minutes or until sauce has thickened.
Step 2
Meanwhile spray a large non-stick frying pan with oil and heat over high heat and cook veal, in batches for 2 minutes each side or until golden and just cooked through.
Step 3
Preheat grill/broiler on high.
Step 4
Spoon two-thirds of tomato mixture over base of a 6 cup capacity 6cm deep oval baking dish and then place veal, in a single layer over the mix and then spoon remaining tomato mix over veal and then sprinkle with cheese.
Step 5
Grill/boil for 5 minutes or until cheese has melted and is golden.
Step 6
Serve with mash and spinach.
Tips
No special items needed.
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