You are here

Veal A La Seville

Fondue.Chef's picture
  Veal cutlet 1 1⁄2 Pound
  Olive oil 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Ground pepper To Taste
  Chopped hazelnuts 1⁄4 Cup (4 tbs)
  Ham slices 4
  Red onion 1 , diced
  Mushrooms 1 1⁄2 Cup (24 tbs), chopped
  Chicken broth 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Cloves 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Saffron 1⁄4 Teaspoon

Cut veal into serving-size pieces and pound thin with mallet.
Heat olive oil in skillet and brown veal lightly on both sides.
Transfer to buttered shallow casserole as browned.
Season with salt and pepper.
Layer with slices of ham.
Brown hazelnuts in remaining oil and sprinkle over ham and veal.
Brown onion and add remaining ingredients to skillet.
Blend and pour over veal.
Bake in a 400° F.oven for 15 to 20 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)