23
Nov
On large working surface pour out a pile of flour and a pile of breadcrumbs. Return the pan to the heat and simmer covered for about 5 minutes or until the sauce is hot.
Place flour sage stock powder pepper and veal into a freezer bag toss well to coat the veal.
Veal parmigiana with eggplant recipe. To prepare the veal. Season the veal well with salt and freshly ground pepper. Place the flour egg and breadcrumbs into shallow dishes and add the chopped parsley and garlic powder to the bread crumbs mixing to combine.
Crumb the veal by placing a slice in the flour shaking off any excess. Step 1 Peel eggplant. Cut in 14 inch slices.
Step 2 Place in shallow baking dish. Sprinkle with salt pepper and lemon juice. Step 3 Season flour with salt and pepper.
Dredge veal with this mixture and brown quickly in skillet with oil. Step 4 Drain on paper towels. Step 5 In same skillet cook onion peppers and garlic until limp.
Add mushrooms and cook until brown. Add the veal mince to a large mixing bowl together with the egg yolk the rest of the dried herbs and a little pinch of freshly ground black pepper and salt. Knead the mince for a minute until it is nicely combined.
Then divide the mince. Top veal with eggplant one tablespoon of the pasta sauce sage leaves and bocconcini. Spoon remaining sauce around the veal.
Return the pan to the heat and simmer covered for about 5 minutes or until the sauce is hot. Cover the pan handle with foil and place the pan only under a hot grill until the cheese has browned slightly. Place flour sage stock powder pepper and veal into a freezer bag toss well to coat the veal.
Transfer the meat and remaining flour to a 3-liter casserole dish. Add the bacon shallots tomatoes capsicum tomato paste and eggplant. Place a layer of eggplant on the bottom of the prepared baking dish.
Top with half of the veal mixture and half of the feta cheese. Repeat the layers then place remaining eggplant in a layer. In a large skillet heat about 14-inch of vegetable oil over medium heat.
Give the eggplant slices a final pat with paper towels to remove any excess water that may inhibit browning and cause oil splatter. Fry the eggplant slices 2 or 3 at a time in the hot oil until well browned on each side 3 to 5 minutes. Heat olive oil in a skillet.
On large working surface pour out a pile of flour and a pile of breadcrumbs. In a small bowl mix together eggs parmesan cheese salt and pepper. Bread the veal by first placing in flour to coat then egg mixture then breadcrumbs.
12 servings Weight Measure Directions. Large eggplant slices cut lengthwise ½-inch 15cm thick. About 2 lbs1 kg ¼ cup 60 mL Arrange egglplant slices in a large colander and sprinkle with salt.
Add half of the cutlets and cook over moderately high heat turning once until cooked through and crisp about 4 minutes. Preheat oven to 400 degrees. Replace the veal cutlets with.