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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
Good 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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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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