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Italian Crumbed Beef Parmigiana
This recipe is a really good way to jazz up your everyday beef schnitzel. If your budget permits, try using balls of fresh buffalo mozzarella for a real treat.
Prep: 15 mins
Cook: 30 mins
Serves 4
Excellent source of iron
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IngredientsSchnitzel
Tomato sauce
To cook
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Method |
Nutrition Information Per Serving
Serving size: 488g| Energy kJ (kcal) | 2987 (713) |
| Protein (g) | 56.4 |
| Fat (g) | 29.3 |
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Saturated (g)
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13.7 |
| Carbohydrate (g) | 54.6 |
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Sugars (g)
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6.7 |
| Sodium (mg) | 955 |
| Iron (mg) | 5.5 |
| Zinc (mg) | 10.0 |
| Vitamin B12 (ug) | 3.2 |
| Vitamin D (ug) | 1.1 |
| Selenium (ug) | 20.4 |
This dish is selenium rich. Selenium plays a part in protecting our bodies from free radicals.
- Lamb schnitzel is great for a change. If you can‘t find it, ask your local butcher to prepare some for you.
- I don’t buy breadcrumbs any more – it’s so quick and easy to make your own, with more texture and it's a good way to use slightly stale bread. Simply pulse a few slices of day-old bread in a food processor to a coarse crumb and use as you would normal breadcrumbs – so easy!
- You can swap for bought breadcrumbs if you prefer.
- Be sure to use a neutral flavoured oil when cooking the schnitzel and cook briefly. Crisp up the crumbs, without over cooking the meat in the pan as it will finish cooking under the grill.
- Try adding a little grated parmesan and herbs in the crumb for extra flavour.
- Try spinach, roasted pepper or thinly sliced eggplant in place of the courgette.
- Increase the fibre content of this dish and use wholegrain breadcrumbs.
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Serves: 4-5
Prep:
20 mins
Cook:
15 mins
Suitable Cuts: Beef or Lamb Mince
Serves: 4-6
Prep:
25 mins
Cook:
20 mins
Suitable Cuts: Beef or lamb mince
Serves: 4
Prep:
20 mins
Cook:
10 mins
Suitable Cuts: Sirloin Steak, Rump Steak, Lamb Leg Steaks
Comments & Reviews
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There are: 17 reviews, with an average rating of out of 5
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Made this recipe today... wonderful.
Used fresh breadcrumbs and it all cooked so well and the whole family loved it.
Posted by Henk 2016-09-13 20:02:50
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Loved this recipe. I was missing the zucchini and only had colby but it still worked perfectly. It got my normally fussy 8 year old scoffing her schnitzel and asking for more. YAY to that.
Posted by MandyMoo 2015-03-11 19:00:26
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One of my all-time favourite recipes!
Posted by Ashley 2014-10-01 09:50:45
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One of my all-time favourite recipes!
Posted by Ashley 2014-10-01 09:50:39
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Great recipe. Cooked it tonight and family loved it.
Posted by Phil 2014-08-18 11:09:11
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this looks really good, will be making it tonight, I might add a few olives.....
Posted by Sherol Mortimer 2014-08-18 11:08:51
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Fabulous dish
Posted by Michelle Kerr 2014-08-18 11:08:23
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I made this last night, delicious, thank you
Posted by Michelle Bathurst 2014-08-18 11:07:58
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This sounds divine and looks easy to make! could it be made in advance in the afternoon and grilled/heated in the oven later?
Posted by maureen williams 2014-08-18 11:07:24
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This is my favourite recipe in the meat mag. Adding courgettes and tomato to the schnitzel, what a great way to get vege into my families favourite meal. This will wow them.
Posted by Brenda Thompson 2014-08-18 11:06:54
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Tomato sauce
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.
Schnitzel
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
pita bread.
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