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Veal Parmesan


750g(1 1/2lb)veal steaks, 1/2 cup flour, 1 egg, 1 1/2 cups packaged dry bread crumbs, 1/2 cup oil, 250g(8oz)mozzarella cheese, 1 1/2 cups tomato sauce, 1/2 tsp oregano, 60g(2oz)parmesan cheese.


Pound veal steaks until very thin, coat with flour,shake off excess flour, dip into beaten egg, coat with breadcrumbs, pressing these on firmly, refrigerate for 30 minutes.

Heat oil in frypan,add steaks, cook until golden brown on both sides and cooked through.

Remove from pan, place in oven proof dish, keep warm.

Combine tomato sauce and oregano in a saucepan, bring to boil ,remove from heat.

Top veal steaks with grated or thinly sliced mozzarelaa cheese,spoon the tomato sauce mixture over top of meat,then sprinkle with grated parmesan,

place under hot griller(broiler) or in a moderately hot oven until cheese melts and turns golden brown...serves 4


 Veal Paprika


750g(11/2lb)thinly cut veal steaks, flour, 2tbs butter, 1 medium onion,1 small clove garlic, 2tsp paprika, 1tbs flour(extra), 1 cup water, 1 chicken stock cube, 1 1/2 tbs tomato paste, 2tbs sour cream.


Flatten veal,toss in flour, seasoned with salt and pepper.

Heat butter in frying pan,add veal, cook on both sides until lightly golden,remove from pan.

Add thinly sliced onion and crushed garlic to pan, saute until lightly golden, stir in paprika and extra flour, cook 1 minute,add crumbled stock cube,gradually stir in water.

Stir until mixture boils and thickens, stir in tomato paste, salt and pepper,add veal cover and simmer 40 minutes, or until veal is tender.

Stir in sour cream ,just before serving...serves 4..


 Veal in wine


1 kg (2lb) stewing veal ,or veal steaks, flour, 1 large onion, 1 clove garlic, 60g(2oz) butter ,3/4 cup dry white wine(or red), 220g(7oz) can tomato paste, 1 chicken stock cube, 2 cups water, salt and pepper.


Cut veal into 2.5cm(1")cubes,toss in seasoned flour with salt and pepper, chop onion, crush garlic, saute in melted butter, until onion is transparent,add veal and brown well.

Stir in wine, tomato paste, cumbled stock cube and water, season with salt and pepper. Cover, simmer 1 hour or until meat is tender.

Serve with hot noodles or rice.

Serves 4 to 6.

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