This dish is delicious when it’s layered with the tomato sauce and cheese, then baked in the oven to gratinate. 
Feel free to swap for veal, pork or chicken, or add a few capers or olives to the tomato sauce to spike the flavour profile

Beef Parmigiana

Serves 4
800g beef schnitzel 
a few sprigs of fresh basil 
olive oil 
3 cloves of garlic, peeled and finely sliced 
3 anchovies 
1 fresh red chilli 
2 x 400g tins of diced tomatoes 
sea salt 
freshly ground black pepper 
200g fresh breadcrumbs 
few sprigs of fresh thyme, leaves picked 
handful of Parmesan cheese, freshly grated 
1 lemon 
150g plain flour 
2 large free-range eggs, beaten 
125g ball of buffalo mozzarella cheese


  1. Preheat your oven to 200ºC. Pick the leaves off the sprigs of basil and put them into a small bowl of water to keep them fresh. Finely chop the tender stalks. 
  2. Put a pan on a medium heat and add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes. Prick the chilli a few times and add it to the pan. Allow everything to sizzle for 2-3 minutes. 
  3. Pour in the diced tinned tomatoes. Bring to the boil, then turn the heat down and simmer for 20 minutes. Season to taste with salt and pepper.
  4. Prepare your schnitzel. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you. 
  5. Put the flour on one and season it with salt and pepper.
  6. Pour the eggs on to the next plate.
  7. Put the herby breadcrumbs on the third. 
  8. Dip the slices of schnitzel, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the extra egg drip off, then lay each meat slice in the breadcrumb mixture to coat. 
  9. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the schnitzel.
  10. Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your crumbed schnitzel. If your pan isn’t big enough, you may have to cook them in batches, adding a little extra oil if needed. 
  11. Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain. 
  12. Use a snug-fitting, appropriately sized baking dish and spread the tomato sauce in the dish. Lay your cooked crumbed schnitzel on top, side by side. 
  13. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
  14. Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over. 
  15. Perfect with a fresh crispy salad.