Recipe: Italian Crumbed Beef Parmigiana
This recipe is a really good way to jazz up your everyday beef schnitzel – a generous spoonful of tasty homemade tomato sauce, creamy melted cheese and fresh peppery basil. If you are feeling like making this from scratch, check out the video down below, but if you are pressed for time, your local Export Meat Warehouse can do the crumbing for you. If your budget permits, try it using balls of fresh buffalo mozzarella for a real treat. Our thanks to the NZ Beef and Lamb website for this recipe.
- 4 Quality Mark beef or lamb schnitzels
- Salt and freshly ground pepper for seasoning
- Oil for frying
- 3/4 cup flour
- 2 eggs, lightly beaten
- 2 cups fresh breadcrumbs
- 2-3 courgettes, sliced lengthways
- 2 cloves garlic, chopped
- 1/2 onion, chopped
- 400g can chopped tomatoes
- 1/2 cup Campbell’s Real Stock – Salt Reduced Beef
- 1 teaspoon dried oregano
- 1/2 cup grated parmesan
- Slices of cheddar cheese or mozzarella
- Fresh basil leaves, to serve
Preheat the oven grill.
Heat a little oil in a pan over medium heat. Sauté the courgette slices briefly to soften, season, then set aside. Add the garlic and onion to the pan and sauté for a few minutes until soft. Add the tomatoes, stock and oregano. Simmer for 15 minutes until reduced to a thick tomato sauce. Taste and season as required.
Cut the schnitzel into desired serving sizes then season with salt and pepper. Dust each piece in the flour, dip in the egg mixture and coat well with the crumb. Heat 1cm of oil in a pan over high heat. Quickly shallow fry the schnitzels, a couple at a time, until golden on both sides. Set aside on paper towels. Arrange the schnitzels on a baking tray lined with baking paper. Top each one with a large spoonful of the tomato sauce, a few slices of courgette, a sprinkle of parmesan and a few slices of cheddar cheese. Grill for 5-7 minutes or until the cheese is melted and golden. Top with fresh basil and serve with a green salad and toasted wholemeal garlic