Veal Caprese

This is a delicious recipe for veal schnitzel that is served with tomato, mozzarella and basil. This sauce gives the meat a succulent flavour that reminds me of Italy!

6 veal schnitzels
1 egg
2t water
60g breadcrumbs
2T Parmesan, freshly grated
1 red onion
1 clove garlic, finely chopped
1 can chopped tomatoes
1 small stick of celery finely chopped
2ml dried basil
2 bay leaves
2T fresh parsley finely chopped
50ml white wine
1t sugar
200g mozzarella, sliced
fresh basil to garnish

Cut each schnitzel in half. Beat the egg and water together, season. Mix the breadcrumbs and Parmesan. Brush the schnitzel generously with the egg mixture and then dip in the breadcrumbs. Chill for an hour.
Brown the veal on each side in olive oil. Place in a baking dish.
Make the sauce, saute the onions, garlic and celery in olive oil. Add the tomato, dried basil, bay leaves, parsley, white wine and sugar. Simmer for 30 minutes.
Preheat the oven to 160C. Remove the bay leaves from the sauce and pour over the veal. Place the mozzarella on top and bake for 40 minutes. Garnish with fresh basil, baby tomatoes and mozzarella slices.
Serve with polenta and roasted aubergine.