PersonalPoints™ per serving
1 hr 20 min
In just a few easy steps, you’ll be able to whip up a five-star parmi
Lean veal leg steak
500 g, (buy 4x125g), not crumbed
⅔ cup(s), (80g)
400 g, thinly sliced
Tomato pasta sauce
⅓ cup(s), (80ml)
Extra light cheddar cheese
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.
SERVING SUGGESTION: Steamed broccoli, carrot and button squash.TIP: Can’t find schnitzel? Use veal steaks flattened out to 5mm.