Veal parmigiana with roasted cauliflower and cappellari gratin

serves two

Veal parmigiana
2 veal cutlets
1 egg, whisked
1 cup (250 ml) Cappellari breadcrumbs original
½ cup (125 ml) tomato sauce*
½ cup (125 ml) mozzarella cheese, shredded
Olive oil, to drizzle
Salt, pepper

Bread veal cutlets by dipping in egg wash then Cappellari breadcrumbs.

Preheat oven to 350° F (180° C), drizzle breaded cutlets with olive oil and bake 15-20 minutes on an oven tray lined with parchment paper.  Season with salt and pepper then preheat the oven to broil, add mozzarella cheese and broil about 1 minute or until cheese is melted and lightly browned.

Serve veal on tomato sauce with roasted cauliflower and potatoes.
Roasted cauliflower
2 cups (500 ml) cauliflower, cut into small pieces
¼ cup (60 ml) Cappellari breadcrumbs hot pepper & Asiago
Splash of olive oil
Salt, pepper

Toss cauliflower with olive oil salt and pepper.  Roast 20-30 minutes in a preheated  400° F (200° C) oven on an oven tray lined with parchment paper.
Remove, preheat oven to broil, add Cappellari breadcrumbs and broil 2-3 minutes.

Roasted potatoes
2 medium Yukon gold potatoes, turned
¼ tsp (1.25 ml) garlic, chopped
¼ tsp (1.25 ml) rosemary
¼ tsp (1.25 ml) paprika
Splash of olive oil
Salt, pepper

Rinse, peel and turn potatoes, bring to a boil from cold salted water.  Strain.
Marinade potatoes with olive oil, garlic, rosemary, paprika, salt and pepper and roast 10-15 minutes in a preheated  400° F (200° C) oven on an oven tray lined with parchment paper.

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.

Plate and serve