ITALIAN VEAL CASSEROLE

ITALIAN VEAL CASSEROLE 

YOU WILL NEED: 

• 8 veal chops 

• 2 onions 

• 125g ( 4 oz ) pancetta ( see below ) 

• 60g ( 2oz ) mushrooms 

• 1 bulb fennel 

• 3 cloves garlic 

• 60g ( 2oz ) butter 

• 1/2 cup dry white wine 

• 1 cup water 

• 1 chicken stock cube 

• 1 tablespoon tomato paste 

• salt,

•  pepper 

• 2 tablespoons flour 

• 2 tablespoons water, extra

Note: Pancetta is a specially cured bacon from most delicatessens selling Italian food. If it is not available, substitute ham. 

ITALIAN VEAL CASSEROLE  RECIPE:

Remove any fat and gristle from the chops. Peel onions, and cut into quarters; cut pancetta into small pieces: cut fennel into slices; slice mushrooms.

Melt butter in the pan, add chops, and brown well on both sides; remove from pan and place in an ovenproof dish in one layer. Add to pan onions, crushed garlic, fennel, pancetta, and mushrooms, and cook for 2 minutes. Add wine, water, crumbled stock cube, and tomato paste, bring to a boil, remove from heat, and season with salt and pepper.

 

Pour vegetable mixture over chops, cover, and bake in a moderate oven for 45 minutes or until chops are tender. Remove chops and keep warm. Pour sauce and vegetables into a saucepan; combine flour and extra water, pour into sauce, and stir until boiling. Pour over chops. 

Serves 4

Also Read: ITALIAN VEAL SCALLOPS