Veal parmigiana
SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS“This is one of the most iconic dishes of the
Italian-American, aka red-sauce joint, spread,” says
Wall. “The Rolls-Royce of the menu, if you will.”110 gm (3⁄4 cup) plain flour
1 egg
125 ml (½ cup) milk
4 veal rib-eye on the bone
(about 300gm each),
pounded to 5mm-thick
250 ml (1 cup) grapeseed or
neutral-flavoured olive oil,
plus extra to serve
500 ml (2 cups) basic tomato
sauce (see recipe p89),
or sugo of your choice
1 buffalo mozzarella ball
(250gm), thinly sliced
and dried on paper towels
Basil leaves, to serve
PANKO CRUMB
250 gm panko crumbs
20 gm fennel seeds, roasted
and coarsely crushed
20 gm parmesan, very
finely grated1 For panko crumb, combine
ingredients in a bowl.
2 Preheat oven grill to high.
Place flour in a bowl, and whisk
egg and milk in a separate
bowl to combine. Season veal
liberally with salt then press
into flour to cover, shaking
off excess. Dip floured veal
into egg mixture, ensuring
it’s coated, then press into
panko crumb until well coated,
re-covering any bald spots
with extra panko crumbs.
3 Heat half the oil in a large
frying pan over medium-high
heat until shimmering,add 2 pieces of veal and
cook, turning once, until
goldenbrown on both sides
(2-4 minuteseach side; if the
crumbs are colouring too
quickly, turn down the heat).
Transfer to a wire rack set
on an oven tray, and season
lightly with sea salt flakes to
taste. Repeat with remaining
oil and veal.
4 Top each piece of veal with a
few spoonfuls of tomato sauce,
top with mozzarella, and grill
until cheese is bubbling and
light golden (1-2 minutes).
Transfer to a plate, top with
basil, drizzle with oil, season
to taste with pepper and serve
with any extra tomato sauce.
Wine suggestionA snappy,
juicy red such as the 2017
Occhipinti SP68 Rosso,
a blend of Frappato and
Nero d’Avola from Sicily.➤90 GOURMET TRAVELLER