Sufra Dayma:

Veal "Parmigiano"

By Moushira Abdel-Malek

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Ingredients:

1 kg Veal fillets
3 tbsp. onion juice
1 tbsp. crushed garlic
1 cup fresh tomato juice
1 tbsp. tomato paste
2 eggs beaten with a dash of milk
200gms shaved Parmesan slices Breadcrumbs for coating
Salt + pepper + fresh or dried basil +1 tsp. mustard
Oil for frying

Methods:

Season onion juice with salt, pepper and mustard. Mix well and marinate veal fillets, for at least two hours. In a small cooking pan, heat some oil. Gently fry garlic only until its colour changes. Add tomato juice and paste. Season to taste, adding basil. Cover and simmer over low heat until sauce thickens. Remove fillets from marinade. Coat with beaten eggs, then with breadcrumbs. Fry to golden in hot oil, turning each fillet only once. Remove on absorbent paper. Place in an ovenproof dish, in one layer. Pour sauce on top, then put Parmesan slices on top of each fillet. Bake in a moderate preheated oven until cheese is melted. Serve with buttered pasta and a green salad.