Veal Campagnola Recipe

Cooking Directions

• STEP 1.In a large skillet, heat the olive oil over medium heat.
• STEP 2.Season the veal cutlets with salt and pepper, then dredge them in flour.
• STEP 3.Add the veal cutlets to the skillet and cook until browned on both sides.
• STEP 4.Remove the veal cutlets from the skillet and set aside.
• STEP 5.In the same skillet, add the onions, bell peppers, and mushrooms.
• STEP 6.Cook until the vegetables are softened and lightly browned.
• STEP 7.Add the garlic and cook for an additional minute.
• STEP 8.Pour in the crushed tomatoes and red wine, and season with salt, pepper, and Italian seasoning.
• STEP 9.Return the veal cutlets to the skillet and simmer for about 20-30 minutes, or until the veal is cooked through and tender.
• STEP 10.Serve the Veal Campagnola with pasta or crusty bread.
• STEP 11.Enjoy this hearty and flavorful Italian dish!

Cooking Tips

• You can use veal scallopini or veal cutlets for this recipe.
• If you don't have red wine, you can substitute with beef broth or water.
• Feel free to add other vegetables, such as zucchini or carrots, to the sauce for extra flavor and texture.

Storage and Serving

• Leftover Veal Campagnola can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the veal and sauce in a skillet over low heat.
• Serve with freshly cooked pasta or crusty bread.