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RECIPES


 

Veal Parmigiana is an easy dish to prepare and especially useful for the working home chef or working professional who wants a fuss-free good meal. It is typically veal escalope or cutlet which is crumbed, deep (or shallow) fried and topped with tomato sauce and mozzarella cheese. It then can be grilled or baked until the cheese is bubbly and brown. Alternatively, you can use chicken breast instead of veal.
 Ingredients
·         4 Veal Escalopes
·         2 tablespoons flour
·         1 egg, beaten
·         1 cup breadcrumbs
·         To taste: salt and pepper
·         8 thin slices of Mozzarella cheese, alternatively you can also use grated mozzarella
·         1 onion, finely diced
·         1 clove of garlic, finely choped
·         1 tin (400g) of good quality Italian chopped tomato
·         A pinch of dried majoram
·         A pinch of sugar
 
Preparation
To make the sauce first, heat 1 tablespoon of olive oil and soften the onion and garlic.  Add tomatoes, salt and pepper (add little to begin with, adjust once when almost done), majoram and sugar, simmer for about 20 minutes. Season the veal escalope with salt and pepper. Standby separately the flour, the beaten eggs and the breadcrumbs.  Then  coat the escalopes in that sequence. Alternatively you can  purchase ready breaded versions from Huber’s Butchery. Heat the remaining olive oil in skillet and fry the schnitzels 2 minutes on each side.  Lay them in a casserole, cover with the tomato sauce and mozzarella and bake for 15 minutes at 180ºC.
Can be served with Tagliatelle and a rustic / hearty loaf of bread.
By Thomas Kreissl, Huber’s Butchery
For your info only
This is an ancient Sicilian dish which, in all cookbooks it is mistakenly stated that the dish obtains its name from parmesan cheese which is one of the ingredients. Nothing could be further from the truth. The name "parmigiana" does not derive from that of the cheese but is the Italianization of the Sicilian dialectic word "parmiciana" which are the slats of wood which compose of  the central part of a shutter and overlap in the same manner as the slices of eggplant in the dish." (Translated from the Italian).

 

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