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Herbed Veal And Ham Casserole

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Veal And Ham Casserole has an Awesome taste. The ham and eggs gives the Veal And Ham Casserole one of its kind tastes.
Ingredients
  Veal fillet 1 1⁄2 Pound, cut into thin slices
  Bread crumbs 1 1⁄2 Cup (24 tbs)
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Oil 2 Tablespoon
  Butter 3 Tablespoon
  Cooked ham 1 Pound, thinly sliced
  Sliced mushrooms 3 Cup (48 tbs)
  Canned tomato sauce 16 Ounce (2 Cans Of About 8 Ounces Each)
  Chicken broth 3⁄4 Cup (12 tbs)
  Blanched almonds 2 Tablespoon
  Oregano 1 Teaspoon
  Powdered mace 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 300°F.
Pound veal slices thin; coat with bread crumbs.
Dip in egg and milk; coat again with bread crumbs.
Heat oil and butter in saute pan; cook veal until crisp and golden.
Remove to deep casserole with a slotted spoon.
Crisp ham in same pan; add to veal.
Saute mushrooms in remaining fat about 5 minutes; add a little extra butter if necessary.
Add tomato sauce, broth, and almonds; stir well.
Add seasonings and herbs.
Simmer about 10 minutes; pour into casserole.
Cover; cook about 1 1/4 hours.
Adjust seasoning.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Interest: 
Quick

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