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Veal Parmigiana with Tomato, Carrot and Pea Sauce

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


  • Tomato sauce:

  • 2 tbs. olive oil + extra for frying the veal schnitzel

  • 1 onions, finely diced

  • 2 anchovies (optional)

  • 2 cloves garlic, finely sliced

  • 1 carrot, grated

  • 1 tbs. tomato paste

  • ¼ cup white wine

  • 3 tomatoes, finely chopped

  • 1 x 700g bottle of passata (tomato puree)

  • 2 sprigs of thyme

  • ¼ cup of basil leaves, picked and torn

  • 1 bay leaf

  • ¾ cup frozen peas

  • Salt and pepper

  • 4 veal escalopes

  • 4 tbs. plain flour

  • 2 eggs, lightly beaten with 1 tbs. water

  • 100g Panko bread crumbs + add 1 tbs. grated parmesan cheese

  • 1 large ball of buffalo mozzarella, sliced in 4 (or any other cheese that melts well)


  • 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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