Veal Italienne; Success (I think)

One of the things that our friend who lived in Spain and I had in common, in addition to a love of big dogs and Spanish wine, was a love of books.

He had more books than I do. He had a bigger house and lined every room with bookshelves.

He also liked big books, particularly, big cook books.

He regularly came back from the U.K. with the back of his truck full of books. Whenever we visited I made a point of inspecting the newest additions to his cook book collection. Then I would get the ones I liked, used, on Marketplace.

This is based on a recipe from one of those books. The book is ‘1000 Classic Recipes’. It’s over 3 inches thick and weighs almost as much as my dog.

The book is not suited for reading in bed.

The recipe is suited for dinner for 2 or a party.

Click here to Pin Veal Italienne


Veal Italienne

I served this dish of thinly sliced veal with Gnocchi, but spaghetti would also be good.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Veal
  • Method: Skillet


  • 12oz (360gr) veal cutlets, thinly sliced
  • 2 shallots, cut into 4ths, lengthwise
  • 2 cloves garlic, minced
  • 1/3 cup (3oz, 90ml) red wine
  • 2/3 cup (5oz, 150ml) chicken broth
  • 1 cup (8oz, 240gr) tomatoes, peeled, chopped
  • 1 tbs tomato paste
  • 1 tsp oregano
  • 1/4 cup Greek olives, sliced (about 10)
  • 1 tbs olive oil
  • 1 tbs butter
  • 2 tbs flour


  • In a medium skillet heat the butter and oil over medium high heat.
  • Add the veal and brown on both sides, about 1 – 2 minutes each.
  • Remove to a plate.
  • Add the shallots, garlic and sauté until tender, about 5 minutes.
  • Add the flour and sauté briefly.
  • Add the tomato paste and stir well to combine.
  • Add the red wine, a little at a time, stirring until well combined.
  • Add the chicken broth, stirring until well combined.
  • Add the tomatoes and oregano.
  • Return the veal to the skillet, cover, reduce heat and simmer for 20 minutes.
  • Uncover, add the Greek olives.
  • If sauce is too thin, remove the veal, shallots, olives to a small platter and keep warm.
  • Increase heat under sauce and boil rapidly for 5 minutes to reduce.
  • Spoon sauce over veal and serve.


You could substitute turkey cutlets or chicken breasts for the veal…. or thinly sliced pork.
If you have leftover tomatoes, freeze them.


  • Serving Size: 1/2 recipe
  • Calories: 424
  • Sugar: 6.1 g
  • Sodium: 724.6 mg
  • Fat: 18.7 g
  • Saturated Fat: 6.3 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 18.8 g
  • Fiber: 4.3 g
  • Protein: 41.1 g
  • Cholesterol: 112.2 mg

Keywords: veal cutlets, tomato wine sauce

Veal Italienne

It’s done !

We’re good for another 10 years here in France.

I didn’t really think that our renewal request would be denied, but it was possible.

When something is possible, even though unlikely, I worry.

Now I’m relieved….

It’s always nice to be sure.

I’ll be even more relieved when the card is actually in my hand.

I believe a celebratory glass of something is in order.

6 thoughts on “Veal Italienne; Success (I think)”

    • Yes…. such a relief. It’s been on my ‘to-do’ list for months as everything takes a long time here, and much longer now during the pandemic.

Comments are closed.

Share via
Copy link
Powered by Social Snap