Italian crumbed beef parmigiana

The ultimate cheesy beef parmigiana recipe

Serves

15 mins

Prep Time

30 mins

Cook Time

Recipe author

Beef + Lamb New Zealand

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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High Iron

High Protein

Family Favourites,

Dinner,

Stacey's Picks,

Beef

Ingredients

Schnitzel

4 Quality Mark beef or lamb schnitzels

1 Tbsp oil

¾ cup white flour

2 eggs

lightly beaten

2 cups fresh breadcrumbs

¼ tsp salt

⅓ tsp black pepper

Tomato sauce

2-3, courgettes

sliced lengthwise

2 garlic cloves

chopped

½ onion

chopped

400g chopped tomatoes in juice

½ cup vegetable stock

1 tsp oregano

To cook

½ cup grated Parmesan cheese

cheddar cheese or mozzarella

sliced

fresh to serve basil leaves

Method

To make tomato sauce

To make schnitzel

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.

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Add the tomatoes, stock and oregano. Simmer for 15 minutes until reduced to a thick tomato sauce.

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Taste and season as required.

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.

Energy

3329kJ (795 kcal)

Protein

59.0g

Total Fat

28.5g

Saturated Fat

11.9g

Carbs

71.2g

Dietary Fibre

7.2g