Flatten the veal slices between 2 sheets of plastic with a meat basher. Season the bread crumbs with parmesan cheese, lemon zest and thyme springs in a bowl. Pour the eggs in a separate bowl and the flour in another bowl, season both with salt and pepper. Dip the veal in the flour, egg and then in the bread crumbs. Meanwhile prepare the sauce; fry the garlic in a few drops of olive oil with the anchovy and chilli. Stir in the tomato pulp, season with salt and pepper, add sugar and simmer for 10 minutes. Pour the sauce into an oven dish, sprinkle with the basil leaves. Fry the veal in olive oil until golden and lay on the tomato sauce. Dot the veal with the buffalo mozzarella, sprinkle lightly with parmesan cheese and more basil leaves. Bake for a few minutes in a hot oven until mozzarella is melted and sauce bubbling. Serve accompanied with a crisp side salad.

Serves 2

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