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Veal Parmigiana with Tomato, Carrot and Pea Sauce

Justine Schofield’s sizzling schnitzels will go down a treat.


  • Tomato sauce:


  • 1.

    Pre heat oven to 200?C.

  • 2.

    In the olive oil, fry the onion, carrot and anchovies on medium heat until soft. Add the garlic, fresh tomatoes and white wine and tomato paste. Season well. Reduce for 5 minutes and add the tomato passata and herbs. Now add the peas and cook the tomato sauce 20 minutes on low heat.

  • 3.

    While the sauce is cooking, lightly flour the veal schnitzels. Now place in the egg wash. Drain slightly and place in the crumbs. Coat well. Heat a large frying pan and add a good splash off olive oil and hot. Fry the schnitzels for 1 minute on each side or until golden brown. Place on some paper towelling to drain off any excess oil.

  • 4.

    Place the schnitzels in a large baking tray, in a single layer. Spoon over the sauce and place a piece of the mozzarella on each. Bake in the oven for a few minutes until the cheese has melted.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Veal Parmigiana with Tomato, Carrot and Pea Sauce.


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