Veal pizzaiola Recipe | Lamb and Beef

4	veal schnitzels
2 tbsp	plain flour (seasoned with salt and pepper)
2	eggs, lightly beaten
2 cups	dry breadcrumbs
2 tsp	dried oregano
4 tbsp	bottled tomato pasta sauce
8	slices char-grilled eggplant
8	small bocconcini, thinly sliced
	baby rocket leaves
	small red onion, cut into fine shreds
	balsamic vinegar

1	Dust the veal schnitzels in flour and shake off excess. Coat the veal in egg, then dip in breadcrumbs and shake off excess. Refrigerate veal for 15 minutes before cooking.
2	Add enough oil to a medium-sized frypan to come halfway up the side of the pan. Heat the oil over a moderately-high heat. Cook veal in 2 batches. Allow the oil to reheat between batches. Drain veal on absorbent paper.
3	While the veal is cooking, preheat the oven grill to hot. Combine the oregano and tomato pasta sauce.
4	Place the cooked veal on a large baking tray. Top veal with eggplant slices, then the tomato pasta sauce, and then with bocconcini. Place veal under the grill and cook until the bocconcini has melted. Serve the veal with rocket leaves and onion, drizzled with balsamic.

1	Buy char-grilled eggplant from the deli section in your supermarket. It’s also available in jars from the supermarket. Blot it with absorbent paper to take up any excess oil.
2	Do not crowd the pan when shallow-frying the veal schnitzels as it will reduce the heat and the crumb coating will soak up the oil, making them oily.