Tuscan Veal

Episode 68 - Tuscan Veal


  • 8 Slices of Veal
  • 4 Slices of Ham
  • 100g Cheese (Swiss or mozzarella)
  • 300mL Cream
  • 200mL White Wine
  • Parsley (Sprig)
  • 100g Flour
  • Salt & Pepper
  • 50g Butter
  • 2 tbsp Olive Oil


  1. Tenderise the veal steaks.
  2. Cut cheese in pieces big enough to fit in the veal.
  3. Wrap the cheese in the ham. Place the ham in the centre of the veal.
  4. Get the second piece of veal and place on top.
  5. With the back of a knife, hit the edges of the veal to seal the two pieces of meat together.
  6. Try to be careful not to cut into the meat.
  7. Melt butter in frypan with a little oil.
  8. Season the meat on both sides with salt and pepper.
  9. Coast with flour and pan fry. Turn oven when golden and continue cooking.
  10. When both sides are cooked add white wine.
  11. Let wine evaporate a little then add cream.
  12. Bring the sauce to the boil and let thicken.
  13. Sprinkle some parsley into sauces and serve.