• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon plain flour

  2. salt and freshly ground black pepper

  3. 8 veal schnitzels

  4. 2 tablespoons olive oil

  5. 2 cloves garlic, crushed

  6. cup (60ml) white wine

  7. 5 large (900g) ripe tomatoes, peeled, seeded, chopped coarsely

  8. cup (60ml) tomato puree

  9. 1 tablespoon loosely packed fresh oregano leaves

  10. teaspoon sugar, optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to very slow (120C). Season flour with salt and pepper. Toss veal lightly in flour mixture; shake away excess.

  2. Heat oil in a large non-stick frying pan; cook veal until lightly browned on both sides. Place veal on an oven tray and cover loosely with foil; place in a very slow oven to keep warm.

  3. Wipe pan with absorbent paper. Add garlic to same pan, cook, stirring, until fragrant. Add the wine to the pan; bring to the boil. Add tomatoes and puree. Bring to boil, simmer, uncovered, for about 8 minutes or until sauce is thickened.

  4. Stir in oregano, sugar if needed and salt and pepper to taste.

  5. Serve veal schnitzels topped with sauce.

  6. Sauce suitable to freeze.

  7. Not suitable to microwave.


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