Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 brown onion (small finely chopped); 1 carrot (small peeled and grated); 1 zucchini (small trimmed and grated); 2 tablespoons tomato paste (no-added-salt); 400 g tomatoes (can chopped); cooking spray (olive oil); 4 (125 g) veal schnitzels (uncrumbed); ½ cup cheese (pizza reduced-fate grated); potato (mashed to serve); spinach (baby steamed to serve)

Servings: persons

2 teaspoons olive oil
1 brown onion (small finely chopped)
1 carrot (small peeled and grated)
1 zucchini (small trimmed and grated)
2 tablespoons tomato paste (no-added-salt)
400 g tomatoes (can chopped)
cooking spray (olive oil)
4 (125 g) veal schnitzels (uncrumbed)
½ cup cheese (pizza reduced-fate grated)
potato (mashed to serve)
spinach (baby steamed to serve)

1
Heat oil in a saucepan over medium heat and add onion, carrot and zucchini and cook, stirring occasionally for 6 to 7 minutes or until onion has softened and then add tomato paste, cook, stirring for 1 minute and then add canned tomatoes and 1/2 cup cold water and stir to combine and bring to the boil and then reduce heat to low and simmer stirring occasionally for 10 minutes or until sauce has thickened.
2
Meanwhile spray a large non-stick frying pan with oil and heat over high heat and cook veal, in batches for 2 minutes each side or until golden and just cooked through.
3
Preheat grill/broiler on high.
4
Spoon two-thirds of tomato mixture over base of a 6 cup capacity 6cm deep oval baking dish and then place veal, in a single layer over the mix and then spoon remaining tomato mix over veal and then sprinkle with cheese.
5
Grill/boil for 5 minutes or until cheese has melted and is golden.
6
Serve with mash and spinach.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 brown onion (small finely chopped), 1 carrot (small peeled and grated), 1 zucchini (small trimmed and grated), and more.

Yes, Veal Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Parmigiana

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