Veal Parmigiana with Tomato, Carrot and Pea Sauce — Everyday Gourmet

Ingredients

• 2 tbs. olive oil + extra for frying the veal schnitzel
• 1 onions, finely diced
• 2 anchovies (optional)
• 2 cloves garlic, finely sliced
• 1 carrot, grated
• 1 tbs. Ardmona tomato paste
• ¼ cup white wine
• 3 tomatoes, finely chopped
• 1 x 700g bottle of passata (tomato puree)
• 2 sprigs of thyme
• ¼ cup of basil leaves, picked and torn
• 1 bay leaf
• ¾ cup frozen peas
• Salt and pepper
• 4 veal escalopes
• 4 tbs. plain flour
• 2 eggs, lightly beaten with 1 tbs. water
• 100g Panko bread crumbs + add 1 tbs. grated parmesan cheese
• 1 large ball of buffalo mozzarella, sliced in 4 (or any other cheese that melts well)