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Veal Provençale

Veal Provençale
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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

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