Veal Parmesan

• 1/2 cup plain flour, seasoned with salt and pepper
• 2 None eggs
• 1/2 cup dried breadcrumbs
• 4 None large veal steaks
• None None olive oil
• 4 None slices grilled eggplant
• 1/2 cup Italian tomato sauce
• 2 cups shredded mozzarella
• None None crusty bread, to serve
• None None mixed salad, to serve

1. Preheat oven to 350u0b0F. Place flour on a plate. Lightly whisk eggs in a shallow dish. Place breadcrumbs in a separate shallow dish. Coat veal in flour, shaking off excess. Dip in egg, then coat in breadcrumbs, pressing crumbs on firmly with your fingertips. Chill for 15 mins.
2. Heat enough oil to cover the base of a large non-stick pan, over medium heat. Cook veal, in two batches, 2-3 mins each side, until golden and just cooked through. Drain on paper towels. Transfer to a shallow baking dish.
3. Top each piece of veal with 1 eggplant slice and 1 heaped tbsp of tomato sauce. Top with mozzarella. Bake 10-15 mins, until cheese melts. Serve with mixed salad and crusty bread.

flour, eggs, breadcrumbs, veal steaks, olive oil, eggplant, tomato sauce, mozzarella, crusty bread, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/22659 (may not work)