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Nutrition Facts
Serving Size 1 (168g) Recipe makes 4 servings The following items or measurements are not included below: boneless veal leg steaks
Calories 191
Calories from Fat 105		(55%)
Amount Per Serving		%DV
	Total Fat 11.7g	18%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 371mg		15%
Potassium 362mg		10%
Total Carbohydrate 16.2g		5%
	Dietary Fiber 2.3g	9%
	Sugars 5.0g
Protein 6.6g		13%
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Vitello Pizzaiola

Recipe #352661 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ninna
Jan 28, 2009

I had bookmarked this recipe from Taste.com last week to make tonight and when I went to find it, it had been deleted from the website. It was actually a recipe from chef Tobie Puttock on Australia's "Ready Steady Cook" in June 2006, then published in Super Food Ideas Magazine and consequently added to the website. I Googled the recipe hoping it was printed on some other website, no, but I did find the date it had been published in the magazine so I searched through my much loved Super Food Ideas magazines for the correct date and found it - dinner was late but it was worth it. Lovely fresh basil really compliments this dinner. I did sub mozzarella for the provolone.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 red onion, halved and thinly sliced
1/3 cup basil leaves, torn
400 g diced tomatoes, diced
2 garlic cloves, thinly sliced
4 (200 g) boneless veal leg steaks
1/4 cup plain flour
70 g provolone cheese, thinly sliced

Directions

1
Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften.
2
Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through.
3
Add the garlic and cook for 4-6 mins or until sauce thickens.
4
Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess.
5
Heat remaining oil in a non-stick pan over medium heat and cook in batches for 3-4 minutes each side (depending on thickeness - I cooked for 1/2 that time) until cooked to your liking.
6
Transfer to plates, top with cheese, tomato sauce and remaining basil.