Veal parmigiana with homemade tomato sauce
- Preparation 50 min
- Cooking 1 h 10 min
- Servings 4
- Freezing Absolutely
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Jesus lord that this veal parmigiana with homemade tomato sauce is legendary! Here, I offer a comforting dish with exploding flavors! The kind of simple meal that will make you want to cuddle. Veal is expensive, wait until it gets in discount at your nearest Provigo!
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Homemade tomato sauce
- 1/4 cup olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 7 fresh tomatoes, diced
- 156ml (5.5 oz) fine herbs tomato paste
- 10 basil leaves
- 1 bay leave
- 1 tablespoon white wine
- 2 teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried origano
- 1/2 teaspoon dried thyme
- Salt and ground pepper
Ingredients for the rest
- 1 1/2 cup all purpose flour
- 1 cup regular breadcrumbs
- 1/2 cup Panko breadcrumbs
- 1/2 cup fresh parmesan cheese, finely grated
- 1/2 cup fresh pecorino Romano cheese, finely grated
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon dried basil
- 3 eggs, beaten
- 600g veal cutlets (about 8-9)
- Olive oil
- 20 basil leaves
- 200g mozzarella di buffala cheese (or bocconcini)
- Salt and ground pepper
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Preparation
- Preheat the oven at 350°F.
- Start by making the tomato sauce. In a pan at medium heat, add olive oil along with onions and garlic. Cook for about 3-4 minutes while stirring often.
- Add the rest of the ingredients and season with salt and pepper. Stir well and simmer for 15-20 minutes. Remove bay leave and blend until a smooth texture. Set aside.
- In a big bowl, pour the flour. In another big bowl, add the breadcrumb, Panko, cheeses, parsley, basil then season with salt and pepper. Stir well to combine. In a 3rd bowl, add the beaten eggs.
- Start by coating the veal in the flour and shake off the excess. Dip in the eggs then dip in the breadcrumbs mix to generously coat. Throw in a plate and repeat with the rest of the veal.
- In a big skillet at medium heat, add a drizzle of olive oil and cook the cutlets about 2-3 minutes on each side, until nicely golden. Add oil if needed. Place in a plate and set aside.
- In a baking dish, add 1-2 ladles of sauce in the bottom then spread well. Add a layer of veal cutlets followed by some sauce on them. Continue with the rest of the veal then add more sauce on top of it all. ( I used about 3 cups sauce in total)
- Add the basil leaves on top. Using your hands, break apart the mozzarella di buffala and spread all over the sauce. Place in the oven and cook for about 25 minutes! You can also broil for 2-3 minutes to make the cheese golden. Serve with some rice!
Trick : You’ll need about 3 cups tomato sauce. Freeze the rest!
Our sommeliers suggest
Folonari Ripasso Valpolicella Superiore Classico
A luxury Italian with cherry and cocoa aromas. Its light acidity will go after the tangy side of the tomato sauce in this far too comforting dish!
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Saison, Riverbend
Acidity in the homemade tomato sauce, fat in the breading and the mozzarella: veal parmigiana plays both sides. The peppery, rustic saison meets the acidity of the sauce and follows the dried herbs with its grain and citrus notes. Its dry finish makes you forget its six percent.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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