Veal parmigiana
4
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
In just a few easy steps, you’ll be able to whip up a five-star parmi
Ingredients
Veal leg steak, raw
500 g, (buy 4x125g), not crumbed
Dried breadcrumbs
⅔ cup(s), (80g)
Eggplant
400 g, thinly sliced
Tomato pasta sauce
⅓ cup(s), (80ml)
Extra light cheddar cheese
4 slice(s)
Oil spray
2 x 3 second spray(s)
Instructions
1
Use a meat mallet to pound veal to 5mm thickness. Spread dried breadcrumbs over a large plate and, working with one piece at a time, press veal into breadcrumbs to coat. Transfer to a large plate. Cover and refrigerate for 30 minutes.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add a quarter of the eggplant slices and cook for 3 minutes each side or until lightly browned. Transfer to a heatproof plate. Repeat with remaining eggplant slices.
3
Lightly spray same pan with oil and heat over medium-high heat. Add half the veal and cook for 2 minutes each side, then transfer to a baking tray. Repeat with remaining veal.
4
Preheat grill on medium-high heat. Arrange eggplant on top of each piece of veal. Season with salt, then spread pasta sauce evenly over eggplant. Top with a slice of cheese, then grill for 1–2 minutes or until cheese melts. Season with freshly ground pepper and serve.
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