Veal Parmigiana

Prep time: 10 mins Cook time: 30 mins Serves: 4

An easy mid-week meal sorted with our take on a veal parmigiana made with Torello Rose Veal. Save even more time by picking up our crumbed schnitzel at our butcher – all ready to be fried.

A category-defining product within the Australian meat industry, Torello Rose Veal exemplifies quality, consistency and flavour. Find out more about Torello Rose Veal here.

  • 4 Torello Rose Veal Schnitzel

  • Panko breadcrumbs

  • 2 eggs, lightly beaten

  • flour

  • oil for frying

  • Kurobuta ham, sliced

  • provolone cheese, sliced

  • passata

  • basil leaves, torn

  • salt and pepper to taste

  • Step 1.

    Preheat your oven to 200°C.

  • Step 2.

    Dip each piece of Torello Rose Veal in flour, followed by egg wash, and finish with bread crumbs.

  • Step 3.

    Fry in oil until bread crumbs are golden. Rest on absorbent paper towel.

  • Step 4.

    Layer Veal into a baking dish. Top with sliced Kurobuta ham. Pour the passata sauce evenly over the top and sprinkle with provolone cheese.

  • Step 5.

    Place in the oven and bake uncovered for 5 to 10 minutes or until cheese is melted.

  • Step 6.

    Top with basil leaves to serve.