Chefs' Recipes

Capitano's veal parmigiana

It's the Rolls-Royce of the menu at this Melbourne diner.

By Casey Wall
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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The veal parmagiana is one of the most iconic dishes of the Italian-American, aka red-sauce joint, spread," says Casey Wall of Melbourne's Capitano. "The Rolls-Royce of the menu, if you will."

Ingredients

  • 110 gm (¾ cup) plain flour
  • 1 egg
  • 125 ml (½ cup) milk
  • 4 veal rib-eye on the bone (about 300gm each), pounded to 5mm-thick
  • 250 ml (2 cups) basic tomato sauce or sugo of your choice
  • 1 buffalo mozzarella ball (250gm), thinly sliced and dried on paper towels
  • Basil leaves, to serve
Panko crumb
  • 250 gm panko crumbs
  • 20 gm fennel seeds, roasted and coarsely crushed
  • 20 gm parmesan, very finely grated

Method

  • 1
    For panko crumb, combine ingredients in a bowl.
  • 2
    Preheat oven grill to high. Place flour in a bowl, and whisk egg and milk in a separate bowl to combine. Season veal liberally with salt then press into flour to cover, shaking off excess. Dip floured veal into egg mixture, ensuring it's coated, then press into panko crumb until well coated, re-covering any bald spots with extra panko crumbs.
  • 3
    Heat half the oil in a large frying pan over medium-high heat until shimmering, add 2 pieces of veal and cook, turning once, until golden brown on both sides (2-4 minutes each side; if the crumbs are colouring too quickly, turn down the heat). Transfer to a wire rack set on an oven tray, and season lightly with sea salt flakes to taste. Repeat with remaining oil and veal.
  • 4
    Top each piece of veal with a few spoonfuls of tomato sauce, top with mozzarella, and grill until cheese is bubbling and light golden (1-2 minutes). Transfer to a plate, top with basil, drizzle with oil, season to taste with pepper and serve with any extra tomato sauce.

Notes

Wine suggestion A snappy, juicy red such as the 2017 Occhipinti SP68 Rosso, a blend of Frappato and Nero d'Avola from Sicily.