Return to Content

Veal Provençale

Veal Provençale
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6.

Sauté the veal in small batches so it is not crowded in the pan. --The Inn at Weston, Weston, Vermont


  • 1-1/2 pounds veal, diced
  • Milk or lemon juice
  • Flour
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1/2 cup peeled, diced tomatoes
  • 1/2 cup thinly sliced mushrooms
  • 1 clove garlic, minced
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • Salt and pepper
  • 1/2 cup dry white wine
  • 4 tablespoon's freshly grated Parmesan cheese


Soak veal all day in milk or for just 1 hour in lemon juice. Dry thoroughly. Coat lightly with flour and brown in 2 tablespoons oil and 2 tablespoons butter until lightly cooked and golden. Place tomatoes, mushrooms, and veal in casserole and season with garlic, basil, oregano, and salt and pepper. Top with wine and cheese, cover, and bake at 325 degrees F for 45 minutes.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine
  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111