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Parmesan Crumbed Veal with Ratatouille

Serves 4

Ingredients

  • 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
Download Recipe (PDF)

Method

  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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