Veal with Parmesan Cheese

Ingredients

• •4 veal chops
• •4 tbsp olive oil
• •1 small red pepper, finely chopped
• •1 medium onion, chopped
• •1 celery root, finely chopped
• •1 tsp garlic
• •250 ml chicken stock
• •1 egg
• •1 tbsp tomato paste
• •1/2 kg peeled tomatoes
• •1 tsp sugar
• •1/4 cup flour
• •2/3 cup crumbled stale bread
• •2 tbsp butter
• •1.5 cups mozzarella cheese
• •2/3 cup grated parmesan
• •Parsley, salt, black pepper
• •Dried basil

Preparation

1. 1

   Pound the meat flat with greaseproof paper between the pieces.

2. 2

   Heat the olive oil and sauté the red pepper, onion, celery and garlic, stirring. Add the tomato with its juice, the chicken stock, tomato paste, parsley, sugar, dried basil, salt and black pepper.

3. 3

   Cover and cook, stirring occasionally, until the tomato sauce thickens. Beat the egg. Dip the chops first in flour, then egg, then crumbled bread, and fry in butter until both sides of the steaks are browned. Heat the oven to 170°C. Sprinkle mozzarella over the chops arranged in a tray. Spread the tomato sauce over them with a spoon and sprinkle parmesan on top. Drizzle the remaining 1 tbsp olive oil over the steaks. Bake for 25 minutes until the meat is tender and the cheese is golden.