Veal Parmigiana

A delicious dish that was cooked in my childhood for special occasions. Mum would always make the pasta sauce herself, however, I often cheat and use a jar. If you do so, check contents for salt and sugar because some are high in both and it affects the flavour of the dish. Another tip - veal or beef schnitzel cuts are essential here. I have tried this dish with other veal cuts and it is no where near as good.


Ingredients:
Veal schnitzel
Breadcrumbs - homemade in processor or dried
eggs & flour for crumbing
500ml pasta sauce
block of cheddar cheese

Method:
Place three plates on the counter (or wipe over counter to dampen and place some baking paper down to save on cleanup)to one plate add some plain flour, to the next, two beaten eggs and on the third the breadcrumbswipe over slice of meat with a paper towel, then dip into the flour, egg and breadcrumbplace crumbed meat in the fridge for 30 minutes to help crumb stickHeat some olive oil in a pan then brown both sides of meat and place in a casserole dish overlapping slightlyUsing a spoon spread some pasta sauce on top of each piece of meat. Lift each slice and place sauce under overlap as well. You may not need all of the sauce
Cut slices of cheese and place on each schnitzel so that completed dish looks like photo Grease some foil and cover dish Place in oven preheated to 180c fan forced Bake for 45 minutes, then uncover and bake for a further 15 minutes