Veal Italienne Recipe at MyDish

Veal Italienne

3 stars based on 2 reviews Rate this Recipe

Method

  • Hammer the cutlets under Clingfilm until each is quite thin. Chop the onion and panfry in the oil until soft, add the crushed garlic. Remove from pan and set aside to drain on kitchen paper.

  • Fry the cutlets on both sides in the same pan until browned and set aside.

  • Into the pan place half a cup of water, the tomato puree and salt and pepper. Bring to the boil and stir in a glass of fortified wine. Mix in the Tabaco and Worcester Sauce. Return the fried onions and garlic and mix well.

  • Warm the creamed spinach (microwave if frozen) on a large serving plate and cver with the tomato/onion sauce and combine. Place the cutlets on the top and cover each with a slice of the cheese. Place under the grill until the cheese melts.

  • Serve with sliced or mashed potatoes.
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    Ingredients

    • 4 Veal or pork schnitzels or cutlets
    • 1 small onion. chopped
    • 250 g creamed spinach (from frozen)
    • 1 garlic clove. crushed
    • 1 tbsp. Olive oil
    • 4 slices of cheese. (Gouda. Emmentaler or Gruyere)
    • 2 tsp. bouillon powder
    • 3 tbsp. tomato puree
    • 2 dashes Tabasco sauce
    • 2 dashes Worcestershire sauce
    • 1 glass fortified wine. (sherry etc)

    By Views 1565  Added Thu Nov 12 2009


    One of my favourite main courses. The traditional veal schnitzel, sometimes hard to find in the UK, can be replaced with pork cutlets.

     

    My wife, Gaynor, came across this many years ago in an old Italian cookbook. Since then it has been refined and served in our house hundreds of times. Read More