I came across this Veal Ricotta Parmigiana recipe whilst waiting in a dreaded dentist waiting room of all places. I’m not sure what magazine it was but it certainly stuck in my mind because when I saw juicy veal steaks on special I thought of this dish instantaneously. The dish is low carb and is great for leftovers the next day. Be careful not to overcook your veal steaks for it will continue to cook after you finish pan frying and then again when under the grill. I served these with a simple steamed veg.
Healthy Veal Ricotta Parmigiana
Ingredients
(serves 4)
Olive oil spray
1 small onion, finely chopped
2 tomatoes, finely chopped
3 garlic cloves, crushed
2 tsp balsamic vinegar
1 tbs tomato paste
4 large or 6 small pork steaks
4 tbs low fat fresh ricotta
1 tbs light cream
1/4 cup grated parmesan
Freshly ground pepper
Steamed vegetables to serve
Method
Spray a small frying pan with olive oil and heat over a medium heat. Cook the onion until lightly golden then add tomatoes and garlic stirring for 5 0r so minutes or until tomatoes are thick and pulpy. Stir in the vinegar and tomato paste and simmer for 1-2 minutes. Remove from heat.
Heat a large frying pan over medium-high heat. Add the veal rump steaks and cook for 1-2 minutes each side for medium.
Preheat a grill on medium. Spoon some of the tomato sauce onto each piece of veal. Combine the ricotta and cream, then roughly spoon on top of the tomato sauce and spread slightly. Sprinkle with Parmesan and grill until the cheese is golden.
Season with freshly ground pepper. Serve with the steamed vegetables.
