Veal with Tomato and Mozzarella

Tender veal escalopes simmered in a rich tomato sauce and topped with melted buffalo mozzarella.

Veal Italian Main Course Tomato Mozzarella

Estimated Nutrition

Calories

623.1

kcal / serving

2492.4 kcal total

Carbs

22.1g

per serving

88.5 g total

Fat

39.6g

per serving

158.2 g total

Protein

44.7g

per serving

178.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

For dusting

Dairy

125

Buffalo Mozzarella

1 ball, cut into 4 slices

Liquids

200

Vegetable Stock

Meat

700

Veal Escalopes

4 pieces

NutsSeeds

cloves

Garlic

Whole

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

6-8 tablespoons used in two parts

Vegetables

0.5

piece

Red Onion

Large, finely chopped

800

Chopped Tomatoes

Canned

Method

Heat 45ml of olive oil in a frying pan and fry the onion for 7 minutes until soft.

Add the garlic cloves, season with salt and pepper, and cook for one minute.

Stir in the chopped tomatoes and vegetable stock, then simmer for 40 minutes to reduce.

Flatten the veal escalopes with a meat mallet between cling film until 1cm thick.

Season and flour the veal, then sauté in the remaining oil for 3 minutes per side.

Pour the tomato sauce over the veal, top each with mozzarella, and simmer for 5 minutes.

Serve the dish immediately while hot.