Veal Parmigiana
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Veal Cutlets with Aubergine Parmigiana - layers of fried Aubergine, fresh Tomato Sauce, Mozzarella and Parmesan - indulgent stuff.
one or two veal cutlets per serving depending on size preferably around a centimetre thick
- Make the parmigiana and keep warm Recipe
- Meanwhile trim any excess fat and bone off the cutlets Picture (French butchers are so much better than English ones in preparing cuts like this).
- Put a few tablespoonfuls of olive oil in a frying pan, add some fresh rosemary and allow to infuse for ten mnutes or so. Lightly salt and pepper the cutlets. Put the oil over a medium heat and quickly cook the cutlets for around four minutes per side.
- Reheat the parmigiana under the grill if necessary. Arrange the cutlets on serving plates along with the rosemary, add a piece of lemon and some parmigiana and serve Zoom .
Serve with: Parmigiana Picture
Categories: cveal cmeat cmain Recipe Id: r1730