Veal Parmigiana with Tomato, Carrot and Pea Sauce

Cook time 35 minutes
Servings 4


Tomato sauce:
2 tbs. olive oil + extra for frying the veal schnitzel
1 onions, finely diced
2 anchovies (optional)
2 cloves garlic, finely sliced
1 carrot, grated
1 tbs. Ardmona tomato paste
¼ cup white wine
3 tomatoes, finely chopped
1 x 700g bottle of passata (tomato puree)
2 sprigs of thyme
¼ cup of basil leaves, picked and torn
1 bay leaf
¾ cup frozen peas
Salt and pepper

4 veal escalopes
4 tbs. plain flour
2 eggs, lightly beaten with 1 tbs. water
100g Panko bread crumbs + add 1 tbs. grated parmesan cheese

1 large ball of buffalo mozzarella, sliced in 4 (or any other cheese that melts well)

Veal Parmigiana with Tomato, Carrot and Pea Sauce


Pre heat oven to 200?C.

In the olive oil, fry the onion, carrot and anchovies on medium heat until soft. Add the garlic, fresh tomatoes and white wine and tomato paste. Season well. Reduce for 5 minutes and add the tomato passata and herbs. Now add the peas and cook the tomato sauce 20 minutes on low heat.

While the sauce is cooking, lightly flour the veal schnitzels. Now place in the egg wash. Drain slightly and place in the crumbs. Coat well. Heat a large frying pan and add a good splash off olive oil and hot. Fry the schnitzels for 1 minute on each side or until golden brown. Place on some paper towelling to drain off any excess oil.

Place the schnitzels in a large baking tray, in a single layer. Spoon over the sauce and place a piece of the mozzarella on each. Bake in the oven for a few minutes until the cheese has melted.