Italian crumbed beef parmigiana
The ultimate cheesy beef parmigiana recipe
Serves
4
Prep Time
15 mins
Cook Time
30 mins
This recipe is a really good way to jazz up your everyday beef schnitzel. If your budget permits, try using balls of fresh buffalo mozzarella for a real treat.
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ShareIngredients
4 Quality Mark beef or lamb schnitzelsi
1 Tbsp oil
¾ cup white flour
2 eggs
lightly beaten2 cups fresh breadcrumbsi
¼ tsp kosher salt
⅓ tsp black pepper
2-3, courgettesi
sliced lengthwise2 garlic cloves
chopped½ onion
chopped400g chopped tomatoes in juice
½ cup vegetable stock
1 tsp oregano
½ cup grated Parmesan cheese
cheddar cheese or mozzarellai
slicedfresh to serve basil leaves
Method
Preheat the oven grill.
Heat a little oil in a pan over medium heat.
Sauté the courgette slices briefly to soften, season, then set aside.
Add the garlic and onion to the pan and sauté for a few minutes until soft.
Add the tomatoes, stock and oregano. Simmer for 15 minutes until reduced to a thick tomato sauce.
Taste and season as required.
Cut the schnitzel into desired serving sizes then season with salt and pepper. Dust each piece in the flour, dip in the egg mixture and coat well with the crumb.
Heat 1cm of oil in a pan over high heat.
Quickly shallow fry the schnitzels, a couple at a time, until golden on both sides. Set aside on paper towels.
Arrange the schnitzels on a baking tray lined with baking paper. Top each one with a large spoonful of the tomato sauce, a few slices of courgette, a sprinkle of parmesan and a few slices of cheddar cheese.
Grill for 5-7 minutes or until the cheese is melted and golden. Top with fresh basil and serve with a green salad and toasted wholemeal garlic pita bread.
Nutrition Information per Serving (512g)
This dish is selenium rich. Selenium plays a part in protecting our bodies from free radicals. Nutrition analysis is based on 4 serves and doesn't include the green salad or toasted pita to serve.
