Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray
Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil
- 4 portions
Instructions
- Dip veal in egg, then flour and coat with breadcrumbs. Heat oil in pan, cook veal until golden both sides, drain.
- Place veal in single layer in baking pan, top with mozzarella, spoon BUITONI Pasta Sauce over cheese.
- Sprinkle with combined parmesan and parsley. Bake in 200°C oven 20-25 minutes until golden.
Recipe Details
Qty | Unit | Ingredient | Preparation |
10 | ea | Veal | Lightly tenderised |
2 | ea | Egg | Lightly beaten |
200 | gr | Breadcrumb, dried |
|
90 | mL | Olive oil |
|
500 | gr | Mozzarella cheese | Sliced |
100 | gr | Parmesan cheese, grated |
|
10 | gr | Parsley, fresh | Chopped |
1 | kg | BUITONI Sugo per Pasta (Pasta Sauce)
| |
| 100 | gr | Flour | |
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