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Parmesan Crumbed Veal with Ratatouille

Serves 4


  • 3/4 cup grated Australian parmesan or romano cheese
  • 3/4 cup cornflake crumbs
  • 1/2 teaspoon dried mixed herbs
  • 4 large veal steaks, trimmed
  • 1/2 cup cornflour
  • 2 eggs, lightly beaten
  • 1 onion, cut into cubes
  • 1 x 440g can peeled tomatoes, chopped
  • 1/2 cup white wine
  • 2 tablespoons tomato paste
  • 1 green pepper, diced
  • 1 zucchini, diced
  • 1/4 cup sliced black olives
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  1. 1. Combine the parmesan cheese, cornflake crumbs and mixed herbs. Coat veal in cornflour, dip in egg and coat in the parmesan mixture. Place on a baking paper lined or non-stick baking tray and bake at 200°C for 15-20 minutes until golden brown.
  2. 2. Cook onion in a little water until softened. Add tomatoes, wine and tomato paste and bring to the boil. Allow to simmer until reduced by 1/3. Add the remaining ingredients and cook a further 5 minutes. Serve sliced veal over ratatouille.


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