Pub-Style Veal Parmigiana

I spend a lot of time in Melbourne when filming my show Everyday Gourmet and I’ve learnt Melbournians sure do love their pub grub and in particular the mighty Parma. Here I pay homage to this wonderfully non-fancy dish of crunchy crumbed veal, layered with tomato and basil sauce, ham and gooey cheese because quite simply, it’s damn delicious.

15 minute to prep
1 hour to cook
Serves 6.

Ingredients

  • 6 veal scaloppine (around 150 g each)
  • 75 g plain flour
  • 2 eggs
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
  • 200 g panko breadcrumbs
  • 2 tablespoons finely grated Parmesan
  • 80 ml olive oil
  • 8 slices of double smoked ham
  • 1 x 400 g buffalo mozzarella ball, finely sliced
  • 4 large handfuls of rocket
  • 1 teaspoon lemon juice
  • Sauce
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely sliced
  • 1/4 teaspoon chilli flakes
  • 400 g can whole peeled tomatoes
  • salt flakes and freshly ground black pepper
  • 6 basil leaves

Method

To make the sauce, heat the oil in a saucepan over medium heat, add the garlic and chilli and cook until the garlic just starts to turn golden. Add the tomatoes and crush with the back of fork. Season with salt and pepper and bring to the boil. Turn the heat down to low and cook for 30 minutes until thick and rich. Stir in the basil. Set aside.

Line up the veal on a clean work surface and cover with baking paper. With a meat mallet or a rolling pin, pound to tenderise and get the meat very thin.

Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs, parsley, garlic and a pinch of salt. In a third bowl, combine the breadcrumbs and Parmesan.

Lightly flour each piece of veal, dip in the egg wash, drain slightly, then coat in the breadcrumb mixture, pressing the crumbs onto the meat.

Place a wire rack in a of a baking tray. Preheat the grill element in the oven.

Heat a large frying pan over medium–high heat and add a good splash of oil. Fry the crumbed veal in batches for 2–3 minutes on each side, or until golden brown. Remove and place in a single layer on the rack with a tray underneath.  Now top each piece of veal with a slice of ham, spoon on a heaped tablespoon of the sauce and place one or two slices of mozzarella on top. Grill for a few minutes until the cheese melts and is golden. Keep an eye on them, as the cheese melts quickly.

At the last minute, mix the rocket and lemon juice with a small pinch of salt and a drizzle of olive oil. Toss and serve next to the veal Parmigiana.