Veal Parmesan with Tomato Sauce

Hi friends! Today, I’m sharing a classic Italian-American dish that’s easy to make and so delicious: Veal Parmesan with Tomato Sauce. This recipe is perfect for a comforting dinner, and it’s one of my favourites. Let’s get started!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 eggs (beaten)
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (for frying)
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Steps to Make Veal Parmesan

1. Prepare the veal cutlets:

• Pat the veal cutlets dry with a paper towel.
• Lightly season both sides with salt and pepper.

2. Set up the breading station:

• Place the flour on one plate.
• In a shallow bowl, beat the eggs.
• On another plate, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder.

3. Bread the veal:

• First, coat each veal cutlet in the flour, shaking off any excess.
• Next, dip it into the beaten eggs, ensuring it’s fully coated.
• Finally, press it into the breadcrumb mixture, coating both sides well.

4. Fry the veal:

• Heat the vegetable oil in a large skillet over medium heat.
• Add the breaded veal cutlets and fry for 2-3 minutes on each side until golden brown.
• Remove and place on a paper towel-lined plate to drain excess oil.

5. Assemble the dish:

• Preheat your oven to 180°C (350°F).
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Place the fried veal cutlets on top.
• Spoon more tomato sauce over each cutlet.
• Sprinkle shredded mozzarella cheese evenly over the top.

6. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve:

• Serve the veal Parmesan hot, with a side of pasta, salad, or garlic bread.

Cooking Tips

• If you like extra cheese, sprinkle more Parmesan on top before baking.
• For a healthier option, bake the breaded veal instead of frying it.
  
  

I hope you enjoy making this simple and delicious Veal Parmesan with Tomato Sauce. It’s sure to impress. Let me know how it turned out in the comments. Happy cooking!

Veal Ragout with Mushrooms

Hi friends! Today, I’m sharing a comforting and hearty recipe: Veal Ragout with Mushrooms. This dish is perfect for a cosy dinner and is super easy to make at home. Let’s cook together!

Ingredients (Serves 4)

• 500g veal (cut into bite-sized cubes)
• 2 cups mushrooms (sliced)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Mashed potatoes, rice, or fresh bread

Steps to Make Veal Ragout with Mushrooms

1. Prepare the veal:

• Pat the veal cubes dry with a paper towel and season with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal cubes and cook for 5-6 minutes, stirring occasionally, until they are golden brown.
• Remove the veal and set aside on a plate.

3. Sauté the onions and mushrooms:

• In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
• Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and turn golden.
• Stir in the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the mushrooms and onions. Stir well to coat.
• Slowly pour in the beef or vegetable stock while stirring to avoid lumps.
• Add the paprika and dried thyme. Stir to combine.

5. Simmer the ragout:

• Return the browned veal to the pot.
• Cover the pot with a lid and let it simmer on low heat for about 30-40 minutes, stirring occasionally.

6. Add the cream:

• Once the veal is tender, stir in the heavy cream and let it cook for another 5 minutes.

7. Serve:

• Taste the sauce and adjust the seasoning with salt and pepper if needed.
• Serve the veal ragout hot, garnished with fresh parsley if desired, alongside mashed potatoes, rice, or bread.

Tips for Success

• For extra flavour, add a splash of white wine when adding the stock.
• If you prefer a thicker sauce, simmer the ragout uncovered for the last 10 minutes.
• Feel free to add other vegetables, like carrots or celery, for more variety.
  
  

This Veal Ragout with Mushrooms is one of my favourite comfort foods. It’s simple, flavorful, and always a hit at the dinner table. Let me know how your ragout turns out in the comments below. 

 Happy cooking!

Stuffed Veal Rolls with Spinach and Cheese

 

Hi friends! Today, I’m sharing a fun and delicious recipe: Stuffed Veal Rolls with Spinach and Cheese. This dish is simple to make and looks super fancy, perfect for impressing your family or guests. Let’s get cooking!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup fresh spinach (chopped)
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove (minced)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup tomato sauce
• Toothpicks or kitchen twine

Steps to Make Stuffed Veal Rolls with Spinach and Cheese

1. Prepare the filling:

• Heat 1 tablespoon of olive oil in a pan over medium heat.
• Add the minced garlic and cook for 1 minute until fragrant.
• Add the chopped spinach and cook for 2-3 minutes until wilted.
• Remove from heat and let it cool slightly.
• In a bowl, mix the cooked spinach with mozzarella, Parmesan, oregano, salt, and pepper.

2. Flatten the veal cutlets:

• Place each veal cutlet between two sheets of plastic wrap.
• Use a meat mallet or rolling pin to gently pound the cutlets until they are about 1/4 inch thick.

3. Stuff the veal:

• Lay each veal cutlet flat on a clean surface.
• Spoon the spinach and cheese mixture onto the centre of each cutlet.
• Roll the veal tightly around the filling. Secure the rolls with toothpicks or kitchen twine.

4. Sear the rolls:

• Heat a pan with a little olive oil over medium heat.
• Place the veal rolls in the pan and cook for 2-3 minutes on each side until browned.

5. Cook with tomato sauce:

• Pour the tomato sauce into the pan, covering the veal rolls.
• Reduce the heat to low, cover the pan with a lid, and let the rolls simmer for 15-20 minutes.

6. Serve:

• Remove the toothpicks or twine before serving.
• Serve the stuffed veal rolls hot, with a side of pasta, rice, or a fresh salad.

Cooking Tips

• You can use different cheeses, like feta or ricotta, for a unique flavour.
• Add fresh herbs like basil or parsley to the filling for extra freshness.
• For a crispy finish, sprinkle a little extra Parmesan on top and broil the rolls for 2-3 minutes.
  
  

This Stuffed Veal Rolls with Spinach and Cheese recipe is a great way to turn simple ingredients into a restaurant-worthy dish. I hope you enjoy making it as much as I do. Let me know how it turned out in the comments.  Happy cooking!

Grilled Veal Chops with Garlic Butter

 

Hi friends! Today, I want to share a quick and flavorful dish: Grilled Veal Chops with Garlic Butter. This recipe is perfect for a special dinner or when you want something easy but impressive. Let’s get started!

Ingredients (Serves 4)

• 4 veal chops (about 2 cm thick)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary or thyme (optional)

For the Garlic Butter:

• 4 tablespoons unsalted butter (softened)
• 2 garlic cloves (minced)
• 1 tablespoon fresh parsley (chopped)
• 1/2 teaspoon lemon juice

Steps to Make Grilled Veal Chops with Garlic Butter

1. Prepare the veal chops:

• Pat the veal chops dry with a paper towel.
• Rub olive oil over both sides of the chops.
• Season with salt, pepper, and rosemary or thyme (if using).
• Let the chops sit for 10-15 minutes at room temperature to absorb the flavours.

2. Make the garlic butter:

• In a small bowl, mix the softened butter, minced garlic, chopped parsley, and lemon juice.
  
• Stir until everything is well combined. Set aside.

3. Preheat the grill:

• Heat your grill or grill pan to medium-high heat. If using a grill pan, lightly oil it to prevent sticking.

4. Grill the veal chops:

• Place the veal chops on the grill.
• Cook for 4-5 minutes on each side for medium doneness. (Cook longer if you prefer well-done.)
• Use a meat thermometer to check the temperature:
  1. 60°C (140°F) for medium
  2. 70°C (160°F) for well-done

5. Add the garlic butter:

• While the chops are still hot, spread a dollop of garlic butter on top of each chop.
• Let the butter melt over the veal for extra flavour.

6. Rest and serve:

• Allow the veal chops to rest for 5 minutes before serving. This keeps them juicy.
• Serve with a side of roasted vegetables, mashed potatoes, or a fresh salad.

Tips for Success

• If you don’t have a grill, you can cook the veal chops in a skillet on the stovetop or bake them in the oven at 200°C (400°F) for 15-20 minutes.
  
  
• For extra flavour, marinate the veal chops in olive oil, garlic, and herbs for 1 hour before grilling.

This Grilled Veal Chops with Garlic Butter recipe is simple, elegant, and full of flavour. I hope you give it a try and enjoy every bite! Let me know in the comments how it turned out for you. 

 Happy grilling!

Veal Stroganoff

Hi friends! Today, I’m excited to share a delicious and creamy dish that’s a true classic: Veal Stroganoff. It’s easy to make, full of flavour, and perfect for a cosy dinner. Let’s cook this together!

Ingredients (Serves 4)

• 500g veal (cut into thin strips)
• 1 medium onion (chopped)
• 1 cup mushrooms (sliced)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil or butter
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Cooked rice, pasta, or mashed potatoes

Steps to Make Veal Stroganoff

1. Prepare the veal:

• Cut the veal into thin strips about 1-2 cm wide.
• Season the veal with a pinch of salt and pepper.

2. Sauté the veal:

• Heat 2 tablespoons of olive oil or butter in a large pan over medium heat.
• Add the veal strips and cook for 3-4 minutes until lightly browned.
• Remove the veal from the pan and set it aside on a plate.

3. Cook the onions and mushrooms:

• In the same pan, add the chopped onion and cook for 3 minutes until soft.
• Add the sliced mushrooms and cook for another 5 minutes until golden brown.
• Add the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the onions and mushrooms. Stir well to coat.
• Slowly pour in the beef stock, stirring constantly to avoid lumps.
• Add the paprika and Dijon mustard (if using). Stir to combine.

5. Add the veal and sour cream:

• Return the cooked veal to the pan.
• Stir in the sour cream and mix until the sauce is smooth and creamy.
• Simmer for 5-7 minutes on low heat, stirring occasionally, until the veal is tender.

6. Taste and serve:

• Taste the sauce and adjust salt and pepper if needed.
• Garnish with fresh parsley if you like.
• Serve hot over rice, pasta, or mashed potatoes.

Cooking Tips

• Don’t overcook the veal; it should remain tender.
• If the sauce is too thick, add a splash of water or extra stock.
• For a richer flavour, use heavy cream instead of sour cream.
  
  

I hope you enjoy this simple and creamy Veal Stroganoff! It’s one of my go-to recipes for a quick yet comforting dinner. Let me know how it turned out for you in the comments.  Happy cooking!

Braised Veal with Vegetables

 

Hi friends! Today, I’m sharing a simple and tasty recipe: Braised Veal with Vegetables. This hearty and comforting dish is perfect for a family dinner or when you want something warm and satisfying. Let’s get started!

Ingredients (Serves 4)

• 500g veal (cut into medium-sized chunks)
• 2 medium carrots (sliced into rounds)
• 2 medium potatoes (cut into cubes)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup canned tomatoes or tomato puree
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste

Steps to Cook Braised Veal with Vegetables

1. Prepare the ingredients:

• Chop the vegetables into bite-sized pieces.
• Pat the veal dry with a paper towel and season it with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal chunks and cook until they are browned on all sides (about 5-7 minutes).
• Remove the veal and set it aside on a plate.

3. Cook the onions and garlic:

• In the same pot, add the chopped onion and cook for 3 minutes until soft.
• Add the minced garlic and cook for another minute.

4. Add the stock and tomatoes:

• Pour in the beef or vegetable stock and stir in the canned tomatoes or tomato puree.
• Add the thyme, paprika, and bay leaf. Mix well.

5. Combine everything:

• Return the veal to the pot and add the sliced carrots and potatoes.
• Bring the mixture to a gentle boil.

6. Simmer gently:

• Reduce the heat to low, cover the pot with a lid, and let it simmer for about 1.5 hours.
• Stir occasionally to ensure nothing sticks to the bottom of the pot.

7. Check for doneness:

• After 1.5 hours, check if the veal is tender and the vegetables are soft. If not, cook for another 15-20 minutes.

8. Taste and serve:

• Taste the sauce and adjust the salt and pepper if needed.
• Serve hot with fresh bread, rice, or your favourite side dish.

I hope you enjoy making and eating this delicious Braised Veal with Vegetables! It’s a simple recipe that anyone can make at home. Let me know how it turns out in the comments. Happy cooking!

Veal with Prunes Recipe

 

This simple and delicious recipe for veal with prunes is perfect for a cosy dinner. The veal becomes tender, and the sweet prunes add a rich flavour to the dish.    Let’s cook!

Ingredients (Serves 4)

• 500g veal (cut into medium-sized pieces)
• 150g dried prunes
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 1 cup beef or vegetable stock
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme (or fresh thyme sprigs)
• Salt and pepper to taste
  
  

Instructions:

 Prepare the prunes:

• Place the prunes in a bowl.
• Pour warm water over them and let them soak for 15 minutes. This makes the prunes soft and juicy.

Brown the veal:

• Heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the veal pieces and cook until they are golden brown on all sides.
• Remove the veal from the pan and set it aside.
  

Cook the onion and garlic:

• In the same pan, add the chopped onion and cook for 3-4 minutes until it becomes soft and slightly golden.
• Add the minced garlic and cook for another minute.
  

Combine the ingredients:

• Return the veal to the pan.
• Stir in the tomato paste and mix well.
• Add the beef or vegetable stock and bring it to a gentle simmer.
  

Add prunes and seasoning:

• Drain the prunes and add them to the pan.
• Sprinkle thyme, salt, and pepper over the dish.
  

Cook gently:

• Cover the pan with a lid and lower the heat.
• Let it cook for 30-40 minutes until the veal is tender and the flavours have blended. Stir occasionally to avoid sticking.
  

Taste and serve:

• Taste the sauce and adjust salt and pepper if needed.
• Serve hot with mashed potatoes, rice, or fresh bread.



Enjoy your delicious veal with prunes! This dish is easy to make and full of rich, comforting flavours. Perfect for sharing with family or friends! 

Baked Veal with Tomatoes

A  simple and delicious recipe for baked veal with tomatoes. This dish highlights the tenderness of veal, enhanced by the sweet and acidic balance of tomatoes.

Ingredients:

• 500g veal, cut into thick slices
• 3 large tomatoes, sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• Olive oil for cooking
• Fresh basil and parsley, chopped (about a handful each)
• Salt and pepper to taste
• Optional: 1 tsp paprika or Italian seasoning for added flavour

Instructions:

1. Prepare the Veal: Season veal slices with salt, pepper, and optional paprika or Italian seasoning for extra flavor.
   
   
2. Sear the Veal: Heat a bit of olive oil in a pan over medium heat and sear the veal on both sides until it’s browned (about 2-3 minutes per side). Transfer to a baking dish.
   
   
3. Prepare the Vegetables: In the same pan, add a bit more olive oil if needed and sauté the onions and garlic until they’re soft and fragrant. Layer these on top of the veal in the baking dish.
   
   
4. Add Tomatoes: Arrange the sliced tomatoes over the veal and onions. Sprinkle with fresh basil and parsley.
   
   
5. Bake: Cover the baking dish with foil and bake at 180°C (350°F) for about 45 minutes, or until the veal is tender.
   
   
6. Serve: Serve the veal with its juices alongside roasted potatoes, rice, or crusty bread.

This baked veal with tomatoes is both nutritious and comforting. The veal provides protein, while the tomatoes add a juicy richness that complements the meat perfectly. Great for family dinners, it’s straightforward to make and can be easily modified by adding other vegetables like bell peppers or carrots for a more complete meal.

Try this recipe out and enjoy a heartwarming dish that’s sure to impress!