Crumbed Veal Parmigiana

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.