Veal Parmigiana


For Tomato Sauce
A few sprigs of fresh basil
olive oil
3 cloves of garlic, peeled and finely sliced
1 small onion, finely diced
1 fresh red chili
2 x 400g tins of chopped tomatoes
3 anchovies (optional)

For Veal
sea salt and freshly ground black pepper
200g fresh breadcrumbs
a few sprigs of fresh thyme, leaves picked
a small sprig of fresh rosemary
a handful of freshly grated Parmesan cheese
1 lemon
150g plain flour
2 large eggs, beaten
4 x 200g veal or pork leg escalopes (or filets), flattened to a thickness of 2cm
1 x 125g ball of buffalo mozzarella cheese

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I Love Having Veal Parmigiana Recipe When I Am Out For Dinner. This Veal Parmigiana Recipe Is Better Than Some Of The Parmigiana That I Have Paid Money For. Try It And You Will L...

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