4
Parmesan veal steak in a dish with antipasti, orzo and marinara sauce
30 - 60 minutes
veal steaks
*
frying
1105
Preparation
Remove the veal steaks from the fridge at least 30 minutes before cooking to allow them to reach room temperature.
Meanwhile, heat 4 tablespoons of olive oil for the marinara sauce and fry the onion and garlic cloves, stirring over medium-high heat. Add the chopped tomatoes with 2 teaspoons of oregano and pepper, and a little salt to taste. Stir, bring to the boil, and simmer on a low heat for about 30 minutes.
Preheat the oven to 200°C (392°F) (top/bottom heat). Mix the vegetables with the chilli flakes, the remaining oregano and a little salt to taste in a bowl. Stir in 2 tablespoons of olive oil. Spread the mixture on a baking tray and bake in the oven for about 20 minutes.
Cook the orzo pasta in plenty of lightly salted water according to the instructions on the packet until al dente and strain.
Beat the eggs with the Parmesan cheese. Dust the veal steaks all over with flour and roll them in the Parmesan mixture.
Heat the remaining oil in a pan and fry the breaded steaks for 2.5 minutes on each side until crispy.
Serve the orzo pasta and antipasti vegetables in bowls. Cut each veal steak into bite-sized strips and place on top. Serve with a spoonful of marinara sauce.
Ingredients:
- 4 pieces of (about 100 g each) veal steaks
- 8 tbsp olive oil
- 1 onion. finely chopped
- 5 garlic cloves. finely chopped
- 800 g chopped tomatoes (from a can)
- 3 tsp dried oregano
- Black pepper
- Salt to taste
- 2 courgettes. diced
- 1 red onion. in strips
- 1 red pepper. in strips
- 1 aubergine, diced
- 1 tsp chilli flakes
- Salt to taste
- 400 g orzo pasta
- 3 eggs (size L)
- 150 g Parmesan cheese. grated
- 2 tbsp flour
Nutrition values
105
43
72
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