Rose Veal Parmigiana
INGREDIENTS
Recipe Serves X2 People
x2 Veal Escalopes – flatten out to a 2cm thickness if necessary. https://trewayfarm.co.uk/product/rose-veal-escalopes/
A few sprigs of fresh basil
Beef dripping or olive oil for frying
x3 Garlic Cloves – peeled and finely sliced
X3 Anchovies
X2 400g Tins of Chopped Tomatoes
150g Breadcrumbs (I used dried breadcrumbs but you can also use fresh)
X1 Tbsp Dried Thyme
A Handful of Grated Parmesan
X1 Lemon – zested
150g Plain Flour
X2 Free Range Eggs – beaten
125g Mozzarella Ball
method
1, Preheat your oven to 200 degrees C.
2, Pick the leaves off the basil stalks, leave the leaves to one side and then chop the stalks.
3, Over a medium heat add a knob of dripping of glug of olive oil to a pan then add in the basil stalks, garlic and anchovies. Cook for a couple of minutes being careful not to let the garlic burn.
4, Add the chopped tomatoes, turn up the heat and bring to the boil. Stir well and reduce the heat to a simmer and allow to cook down for 20 minutes while you make your escalopes.
5, Mix the breadcrumbs, dried thyme, parmesan and lemon zest in a bowl. Mix well then carefully tip onto a plate.
6, On another plate add the flour then season with salt and pepper.
7, On a third plate add the beaten eggs.
8, Lay your plates out on the side next to your pan in this order – flour, egg, breadcrumbs
9, One escalope at a time dip into the flour making sure both sides are well coated, lift and gently shake off the excess flour. Dip into the egg on both sides and then into the breadcrumbs. Make sure every part of the escalope is well coated in breadcrumbs. Sprinkle over more and press in as needed.
10, Then one at a time unless you have a very large pan! Heat the pan and a little dripping/oil over a medium heat. Add your escalope and cook for a few minutes on each side being careful when flipping over not to dislodge the crumb coating. When gently golden remove and place on a plate with kitchen paper while you repeat the process with the rest of the escalopes.
11, Tip your tomato sauce into an oven dish and spread evenly. Place the escalopes on top and then shred over the mozarella and basil leaves.
12, Pop in the oven for 20 minutes or until golden, perfectly cooked and bubbling.
Tips:
This dish was brought to America by Italian Immigrants and has become very much a classic New York dish.
For a little kick add some chilli to the tomato sauce!
The Americans would serve this dish with spaghetti or mashed potatoes but we prefer to have a salad or a serving of greens.
