Mushroom parmigiana

3 tbsp olive oil

400 g cup, flat or Portobello mushrooms, thickly sliced

4 pieces crumbed veal, chicken or beef

200 g mozzarella, sliced

½ cup basil leaves

Dressed salad, to serve

Tomato sauce

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

400 g can cherry tomatoes

pinch caster sugar

For the sauce, heat oil in a saucepan pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Stir in garlic for 1-2 minutes or until aromatic. Add tomatoes, ½ cup water and sugar, cook, stirring, for 8-10 minutes or until thickened. Season.

Meanwhile, heat a frying pan over high heat until hot. Add 1 tablespoon oil, cook the mushrooms in batches for 2-3 minutes each side until golden. Remove to a plate, adding a little extra oil as needed.

Preheat oven to 180°C fan forced. Heat remaining oil in the large frying pan over medium-high heat. Cook crumbed veal, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.

Spoon half the sauce over base of a well-greased roasting pan. Top with schnitzel. Arrange mushrooms over the schnitzel then spoon over remaining sauce. Top with mozzarella. Bake for 15 minutes or until cheese is melted. Scatter over basil leaves and serve with salad.

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