Stranger Foods

ItalianVeal parmigiana

Serves 4 | Prep 15 mins | Cook 22 mins

This Italian classic is loved all over the world, and rightly so. Thin slices of breadcrumbed veal, layered up with tomato sauce, mozzarella and Parmesan, then baked, ticks all the boxes for a hearty, tasty feast. If you prefer, swap the veal for chicken breasts bashed thin between sheets of clingfilm.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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Imperial

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50 g golden breadcrumbs
60 g grated Parmesan cheese
50 g plain (all-purpose) flour
sea salt and freshly ground black pepper
1 large egg, lightly beaten
400 g high-welfare veal escalope, cut into 4 equal pieces, or chicken breasts, bashed thin
oil, for brushing
200 g canned chopped tomatoes
1 clove garlic, crushed
2 tsp dried marjoram
1 tbsp olive oil
½ tsp sea salt
¼ tsp caster (superfine) sugar
100 g mozzarella balls, sliced
salad, to serve

Instructions

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Preheat the oven to 220°C.
Combine the breadcrumbs and 20 g of the Parmesan in a shallow bowl. Put the flour in another bowl and season with salt and pepper. Place the beaten egg in a third shallow bowl.
Pat the veal dry with kitchen paper and season generously with salt and pepper. Coat both sides of the veal with the flour, then dip in the egg, then the breadcrumbs, pressing down so they stick. Set a wire rack over a 30 × 20 × 5cm roasting pan, lightly brush the rack with oil and place the crumbed escalopes on top. Roast for , or until crisp on the outside and just cooked through.
Meanwhile, combine the tomatoes, garlic, marjoram, olive oil, the ½ teaspoon of sea salt, the sugar and some pepper in a bowl.
Reduce the oven temperature to 180°C and carefully transfer the escalopes from the rack to the roasting pan using a spatula. Cover each escalope generously with tomato sauce and top with the sliced mozzarella. Add more tomato sauce on top and sprinkle over the remaining Parmesan. Roast for , or until the cheese is melted and bubbling and the tomato sauce is hot. Serve immediately with salad.

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