Ingredients
- 6 (600 grams) veal schnitzels ( 6 x 100 grams schnitzels, uncrumbed)
- 1/2 cup all-purpose flour (plain)
- Salt and pepper, to taste
- 2 large eggs (lightly beaten)
- 100 grams fresh breadcrumbs (1 1/2 cups)
- 75 grams dried breadcrumbs (3/4 cup)
- Vegetable oil (for shallow frying, 1 to 2 cups)
- 250 grams mozzarella cheese (bulb mozzarella, cut into 1/2cm thick slices)
- Green Beans, steamed to serve
- Basil leaves, to garnish
- FOR NAPOLETANA SAUCE
- 2 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 3 cloves garlic (crushed)
- 2 cans (800 grams) chopped tomatoes (each can 400 grams)
- 1/2 cup basil leaves
How to Make
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Step 1: To make Napoletana sauce - heat olive oil in a medium saucepan over a medium to high heat and add onion and garlic and cook stirring until soft and then tomatoes and bring to the boil and gently boil for 15 minutes, or until slightly thickened and then stir in basil.
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Step 2: Meanwhile, dust veal in flour seasoned with salt and pepper and shake away excess and then dip in eggs and then coast in combined breadcrumbs, pressing crumbs on firmly.
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Step 3: Heat enough vegetable oil in a large deep frying pan to shaloow fry and add veal in two batches and cook for about 3 minutes on each side, or until golden brown and then drain on absorbent kitchen paper and then place veal in a large ovenproof dish in a single layer and spoon over sauce and top with cheese and then cook in a hot (200c) oven for about 10 minutes or until cheese is golden and bubbling..
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Step 4: Serve with beans and garnish with basil.
We hope you enjoy this recipe!
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