Veal Parmigiana
By: Anonymous
Published: Sunday, February 14, 2010 - 7:02am

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

1 Pound veal steaks thin, coat lightly in flour, dip in egg and press into breadcrumbs to coat evenly. Refrigerate while preparing sauce. 2 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. 3 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.