Veal parmigiana

Veal parmigiana

Roasting Tray Magic
Cooking time
35 mins
Faith Mason

This Italian classic is loved all over the world, and rightly so. Thin slices of breadcrumbed veal, layered up with tomato sauce, mozzarella and Parmesan, then baked, ticks all the boxes for a hearty, tasty feast. If you prefer, swap the veal for chicken breasts bashed thin between sheets of clingfilm.


Quantity Ingredient
50g golden breadcrumbs
60g grated parmesan cheese
50g plain flour
sea salt
freshly ground black pepper
1 large egg, lightly beaten
400g high-welfare veal escalope, cut into 4 equal pieces
oil, for brushing
200g canned chopped tomatoes
1 garlic clove, crushed
2 teaspoons dried marjoram
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon caster sugar
100g mozzarella balls, sliced
salad, to serve


  1. Preheat the oven to 220°C.
  2. Combine the breadcrumbs and 20g of the Parmesan in a shallow bowl. Put the flour in another bowl and season with salt and pepper. Place the beaten egg in a third shallow bowl.
  3. Pat the veal dry with kitchen paper and season generously with salt and pepper. Coat both sides of the veal with the flour, then dip in the egg, then the breadcrumbs, pressing down so they stick. Set a wire rack over a 30 x 20 x 5-cm roasting tray, lightly brush the rack with oil and place the crumbed escalopes on top. Roast for 12 minutes, or until crisp on the outside and just cooked through.
  4. Meanwhile, combine the tomatoes, garlic, marjoram, olive oil, the 1/2 teaspoon of sea salt, the sugar, and some pepper in a bowl.
  5. Reduce the oven temperature to 180°C and carefully transfer the escalopes from the rack to the roasting tray using a spatula. Cover each escalope generously with tomato sauce and top with the sliced mozzarella. Add more tomato sauce on top and sprinkle over the remaining Parmesan. Roast for 10 minutes, or until the cheese is melted and bubbling and the tomato sauce is hot. Serve immediately with salad.
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