Mains - Veal

Veal Parmigiana

4 veal leg steaks/schnitzels, gently pounded/tenderised

2 eggs

200g cornflour

400g panko

8-10 bocconcini or 4 fresh buffalo mozarella

4-6 Tblsp passata

8 thinly sliced (paper thin!) strips of pancetta or parma ham

2 tsp good balsamic olive oil

Method

While veal can be very tender, it’s worthwhile tenderising/flattening the veal steakeither yourself or by your butcher at point of sale.

Preheat oven to 175˚C.

Slice bocconcini or mozarella into 5mm slices.

Set up your dredging, dipping, coating stations:

Place a large freezer bag on your work surface and place cornflour seasoned with salt & pepper in a mound the length and width of your veal steak.

Crack eggs into a shallow bowl and lightly whisk. Place another large freezer bag next to the beaten eggs, mound the panko in the length and width of your veal steaks.

Dredge the veal in seasoned cornflour, brushing off excess.

Use a fork or tongs to dip the veal into the egg wash, using side of the bowl to remove excess egg wash.

Place on the panko and using tongs or a fork, force into the panko, flick panko onto top side of veal then flip over and press down with fingertips to ensure the steak is completely covered/sealed with breadcrumbs.

Place onto a dish, cover with cling wrap and refrigerate for at least 1 hour.

Heat a large skillet or frypan to medium heat, add approx 2 Tblsp olive oil and a knob of butter, pan fry each veal schnitzel individually for 3 minutes first side, then 2 minutes second side.

Remove from pan and place onto a wire rack, under which you’ve placed absorbent paper towels.

Continue cooking all schnitzels in the above fashion.

Once all schnitzels are browned and ready, place into a preheated oven tray (avoiding over crowding).

Drizzle each schnitzel with a few drops of balsamic. Add 1-1½ Tblsp passata to each schnitzel (depending on size of schnitzel) and spread evenly over the surface.

Place 2 slices of pancetta or parma on top of the bocconici/mozarella.

Top each schnitzel with 4-6 slices of bocconcini or 2-3 slices of buffalo mozarella and place into preheated oven for approx 25 minutes or until cheese is melted & bubbly.

Serve sprinkled with chopped fresh basil or parsley. This can also be made using chicken breasts filleted and flattened.