Quick & Easy

Veal campagnola

A rich and delicious veal campagnola, topped with melted cheese and served on a tomato base, the perfect dish to bring the taste of Italy to your table.
veal campagnola



1.Remove and discard stems from spinach; rinse leaves under cold water to remove grit. Drain; rinse again. Place spinach in colander to allow excess water to drain away.
2.Place each piece of veal between pieces of plastic wrap; pound evenly and firmly until veal steaks are of the same thickness. Discard plastic wrap.
3.Toss veal steaks in flour, one at a time, coating both sides evenly; shake away excess flour.
4.Place a large frying pan (with a tight-fitting lid) over high heat; add butter. When butter starts to sizzle, add all the spinach; cover immediately, turn off heat. Stand spinach 3 minutes without lifting lid.
5.Return wilted spinach to colander to drain; wipe out pan with absorbent paper. Place pan over high heat, add oil; cook veal, uncovered, until browned both sides. Drain on absorbent paper.
6.Add pasta sauce to same pan; bring to a boil then reduce heat. Carefully place veal steaks, in single layer, on sauce; top each steak with a quarter of the spinach and a cheese slice. Cover; simmer about 1 minute or until cheese melts.
7.Serve veal campagnola with a mixed green salad.

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