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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.
  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

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: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4142 Calories from Fat 2661

% Daily Value*

Total Fat 298 g458.2%

Saturated Fat 111.9 g559.7%

Trans Fat 0 g

Cholesterol 1194.9 mg398.3%

Sodium 4428.5 mg184.5%

Total Carbohydrates 78 g26%

Dietary Fiber 14.3 g57.3%

Sugars 31.1 g

Protein 285 g569.4%

Vitamin A 78.9% Vitamin C 63.6%

Calcium 70.2% Iron 145.3%

*Based on a 2000 Calorie diet

Herbed Veal And Ham Casserole Recipe