Veal parmigiana with eggplant and capsicum salad
10
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Melted cheese, tomato salsa and salty prosciutto take a plain veal schnitty to heavenly heights – especially when served with a chargrilled vegie salad
Ingredients
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Fresh basil
10 g, 2 leaves
Tomato passata
1½ cup(s), (390ml)
Egg(s)
1 medium, lightly beaten
Panko breadcrumbs
100 g
Veal leg steak, raw
320 g, fat trimmed
Plain flour
¼ cup(s), (35g)
Prosciutto fat trimmed
60 g, (60g)
Mozzarella
60 g, grated
Eggplant
1 large, thinly sliced
Red capsicum
1 large, chopped
Rocket
60 g
Capers, rinsed, drained
1 tsp
Balsamic vinegar
2 tsp
Oil spray
4 x 3 second spray(s)