Veal with Tomato is a delicious veal dish cooked with peeled tomatoes, herbs and spices. It is a tasty and versatile dish that can be served as a first course or as a main course. The veal becomes tender and juicy thanks to the slow cooking with the tomatoes. This recipe is typical of traditional Italian cuisine and is one of the most beloved dishes throughout the country.
Place the veal medallions in a pan, season with salt and pepper, add the crushed tomatoes, the oil, the butter, the onion and the finely chopped parsley, cover and cook for 30 minutes over low heat.
Uncover and cook over high heat to reduce the sauce.
Pan
Knife
Store in the refrigerator for 1-2 days
It is a typical Italian dish, particularly widespread in Lazio.
Italy, Lazio
| Energy (kcal) | 94.9 |
| Carbohydrates (g) | 1.69 |
| of which Sugars (g) | 1.69 |
| Fat (g) | 5.16 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 10.31 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.04 |
