Veal Italienne


serves 4
60 g (2 oz) 1/4 cup butter
1 tbsp olive oil
675 g (1 1/2 lb) potatoes, cubed
4 veal escalopes, weighing 175 g (6 oz) each
1 onion, cut into 8 wedges
2 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
2 tbsp tomato puree (paste)
150 ml (1/4 pint) 2/3 cup red wine
300 ml (1/2 pint) 1 1/4 cups chicken stock
8 ripe tomatoes, peeled, seeded and diced
25 g (1 oz) stoned (pitted) black olives, halved
2 tbsp chopped fresh basil
salt and pepper
fresh basil leaves, to garnish


1. 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.

2. Remove the potatoes from the pan (skillet) with a perforated spoon and set aside.

3. 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.

4. Stir the onion and garlic into the pan (skillet) and cook for 2 - 3 minutes.

5. 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.

6. Return the potatoes and veal to the pan (skillet). Stir in the tomatoes, olives and chopped basil and season with salt and pepper.

7. 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.

What did you think?

160 people have helped to review this recipe. Thankyou!

Why why why the pitted olives?
posted by Bigcooking Dave @ 12:00PM, 11/30/08
Why use pitted olives ,anything that causes the eater of any dish more time (unpitting the olives) to actually enjoy their meal is detrimental to their overall enjoyment. Also a pinch of tarragon puts this recipe into stellar class.
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