Photo of Veal parmigiana with eggplant and capsicum salad by WW

Veal parmigiana with eggplant and capsicum salad

PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Melted cheese, tomato salsa and salty prosciutto take a plain veal schnitty to heavenly heights – especially when served with a chargrilled vegie salad


Olive oil

1 tbs


1 clove(s), crushed

Fresh basil

10 g, 2 leaves

Tomato passata

1½ cup(s), (390ml)


1 medium, lightly beaten

Panko breadcrumbs

100 g

Lean veal leg steak

320 g, fat trimmed

Plain flour

¼ cup(s), (35g)

Prosciutto fat trimmed

60 g, (60g)


60 g, grated


1 large, thinly sliced

Red capsicum

1 large, chopped


60 g

Capers, rinsed, drained

1 tsp

Balsamic vinegar

2 tsp

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking tray with oil. Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic and basil and cook, stirring, for 30 seconds. Add passata and bring to the boil. Reduce heat and simmer, uncovered, for 6–8 minutes or until thickened.
  2. Whisk egg and 1 tablespoon water in a bowl. Place breadcrumbs on a plate. Toss veal in flour, shaking off excess. Dip veal, 1 piece at a time, in egg mixture, then coat in breadcrumbs. Lightly spray both sides of veal with oil. Heat remaining oil in a large non-stick frying pan over high heat. Cook veal for 2 minutes each side or until cooked to your liking. Transfer to prepared tray. Cook prosciutto in same cleaned pan over high heat for 1 minute each side or until crisp. Top veal with tomato mixture, prosciutto and mozzarella. Bake for 20 minutes or until golden.
  3. Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray both sides of eggplant with oil and cook for 2 minutes each side or until golden and tender. Transfer to a plate. Lightly spray capsicum with oil and cook, turning, for 4–5 minutes or until lightly charred. Add to eggplant with rocket, capers and vinegar and toss to combine. Serve veal parmigiana with salad.