We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Tomato and cheese baked veal
0 Likes
Prep Time:
5 minutes
5 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
30 minutes
30 minutes
Spinach-infused veal parmigiana with a tasty twist.
Ingredients:
- 4 veal loin butterfly steaks
- 375.00 ml passata
- 120g baby spinach leaves
- 165.00 ml grated mozzarella cheese
- 200g steamed green beans, to serve
Instructions:
- Preheat the oven to 200°C. Heat oil in a frying pan over medium-high heat, then sear 2 veal steaks for 2 minutes on each side until nicely browned. Transfer the steaks to an ovenproof dish and repeat with the remaining veal.
- Cover veal with savory tomato passata, layer with fresh spinach, generously sprinkle with creamy mozzarella, and bake for 15-20 minutes until the veal is perfectly cooked and the topping is beautifully golden. Enjoy alongside a side of delectable beans.
Similar Recipes
- 1hr10min
Veal parmigiana
New York-style chicken Parmesan: Juicy escalopes topped with tomato sauce, melted mozzarella, and baked to perfection. Deliciously heavenly.
- 100min
Loaded meatballs with eggs
Savory bake with egg, cheese, and crispy texture, elevated by meatballs and passata sauce for ultimate comfort food experience.
- 35min
Veal involtini in tomato sauce
Involtini are delicious stuffed and rolled bundles made from meat, fish, or veggies.
- 70min
Veal & eggplant parmigiana
Delicious Aussie pub-style veal parmigiana with crispy schnitzel, layers of eggplant, tangy tomato sauce, and ooey gooey melted cheese.
- 60min
Eggplant and bolognese pasta bake