Recipe

Veal Alla Campagnola Recipe

	Auntybea / All my dishes 1 year, 6 months ago This dish has such a wonderful flavour, it is well worth the little bit off extra work involved! You can use chicken or pork fillets, pounded thin, instead of veal with similar results. Prep:10m Cook:20m Servings:4	Auntybea
	delicious easy

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Ingredients

5 stalks spinach

4 veal steaks

1 oz. Butter

flour

salt and pepper

1 oz butter, extra

1 tbsp. Oil

4 slices gruyere or mozzarella cheese

Tomato Sauce:

14 oz. Can whole tomatoes

1 oz butter

2 cloves garlic

1 tbsp. Tomato paste

1/4 cup dry white wine

1/4 cup water

1 tsp. Sugar

salt and pepper

Directions

Tomato Sauce:

Push tomatoes, with their liquid, through a sieve. Heat butter in saucepan, add the crushed garlic, cook 1 minute. Add pureed tomato and tomato paste, stir to combine. Add combined wine and water, bring to a boil, reduce heat and simmer uncovered 5 minutes, season with sugar, salt and pepper.

Wash spinach leaves, remove stalks. Roll up leaves tightly, shred finely. Put spinach in saucepan with enough water just to cover bottom of the saucepan. Cook covered 5 minutes, drain well. Toss with butter. Trim veal steaks, pound out thinly. Season flour with salt and pepper; lightly dust each veal steak with seasoned flour.

Heat extra butter and oil in frying pan, add veal steaks, cook 3 to 4 minutes on each side or until cooked through. Top each piece of veal with one quarter of the cooked spinach. Place a slice of cheese on top of spinach.

Pour prepared tomato sauce around veal but do not cover the cheese. Cover frying pan, simmer gently 10 minutes or until cheese has melted. Serves 4

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