Veal Parmigiana with Tomato, Carrot and Pea Sauce

Name: Veal Parmigiana with Tomato, Carrot and Pea Sauce
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; 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)

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Delicious Veal Parmigiana with a flavorful Tomato, Carrot, and Pea Sauce. Perfect for a special weeknight dinner.

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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
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)