Veal Schnitzel with Tomato and Mozzarella

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Veal Recipe = Veal Schnitzel with Tomato and Mozzarella

6 veal schnitzels
1 egg
10ml water
125ml toasted fine breadcrumbs
salt and pepper
25ml grated Parmesan cheese
oil for frying
1 onion, finely chopped
1 clove garlic, crushed
1 x 410g can chopped tomatoes
2ml basil
2 bay leaves
25ml chopped parsley
50ml white vermouth
5ml sugar
200g grated mozzarella cheese

Slice each schnitzel into 2. Beat egg with water and mix crumbs with salt, pepper and Parmesan. Dip veal into the egg, then into crumbs, coating both sides completely. Heat 1 tablespoon of oil in frying pan and brown veal lightly, on both sides.
Place schnitzels in a single layer on a large baking tray.
For the sauce, lightly sauté the chopped onion and garlic, add the tin of tomatoes, salt, basil, bay leaves, parsley, sugar and vermouth, simmer gently for 30 minutes. To serve, spoon the sauce over the veal and top with mozzarella. Bake at 160 °C for 40 minutes - the finished dish should be moist and juicy.
Serves 4 - 6