Veal parmigiana

Method

1. Preheat the oven to 220°C.
2. Combine the breadcrumbs and 20g of the Parmesan in a shallow bowl. Put the flour in another bowl and season with salt and pepper. Place the beaten egg in a third shallow bowl.
3. Pat the veal dry with kitchen paper and season generously with salt and pepper. Coat both sides of the veal with the flour, then dip in the egg, then the breadcrumbs, pressing down so they stick. Set a wire rack over a 30 x 20 x 5-cm roasting tray, lightly brush the rack with oil and place the crumbed escalopes on top. Roast for 12 minutes, or until crisp on the outside and just cooked through.
4. Meanwhile, combine the tomatoes, garlic, marjoram, olive oil, the 1/2 teaspoon of sea salt, the sugar, and some pepper in a bowl.
5. Reduce the oven temperature to 180°C and carefully transfer the escalopes from the rack to the roasting tray using a spatula. Cover each escalope generously with tomato sauce and top with the sliced mozzarella. Add more tomato sauce on top and sprinkle over the remaining Parmesan. Roast for 10 minutes, or until the cheese is melted and bubbling and the tomato sauce is hot. Serve immediately with salad.