Veal Italienne

veal italienne

Veal Italienne

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Servings: 4
Calories: 403


  • 2 oz butter
  • 1 tbsp olive oil
  • 1 1/2 lb potatoes cubed
  • 4 veal escalopes weighing 6 oz each
  • 1 onion cut into 8 wedges
  • 2 garlic cloves crushed
  • 2 tbsp plain all-purpose flour
  • 2 tbsp tomato puree paste
  • 1/4 pint red wine
  • 1/2 pint chicken stock
  • 8 ripe tomatoes peeled, seeded and diced
  • 1 oz stoned pitted black olives, halved
  • 2 tbsp chopped fresh basil
  • salt and pepper
  • fresh basil leaves to garnish


  • Heat the butter and oil in a large frying pan (skillet). Add the potato cubes and cook for 5-7 minutes, stirring frequently, until they begin to brown.
  • Remove the potatoes from the pan (skillet) with a perforated spoon and set aside.
  • Place the veal in the frying pan (skillet) and cook for 2 - 3 minutes on each side until sealed. Remove from the pan and set aside.
  • Stir the onion and garlic into the pan (skillet) and cook for 2 - 3 minutes.
  • Add the flour and tomato puree (paste) and cook for 1 minute, stirring. Gradually blend in the red wine and chicken stock, stirring to make a smooth sauce.
  • Return the potatoes and veal to the pan (skillet). Stir in the tomatoes, olives and chopped basil and season with salt and pepper.
  • Transfer to a casserole dish and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for 1 hour or until the potatoes and veal are cooked through. Garnish with basil leaves and serve.
Calories: 403 kcal
Carbohydrates: 53 g
Protein: 9 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 33 mg
Sodium: 214 mg
Potassium: 1546 mg
Fiber: 8 g
Sugar: 13 g
Vitamin A: 2559 IU
Vitamin C: 71 mg
Calcium: 69 mg
Iron: 3 mg
Ingredients Veal
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