Recipes
Veal with Cheese
Traditionally excellent veal will be hard to recognise in this recipe due to the new twist. What makes this meal irresistible is the combination of veal with wine, garlic and fresh basil. The role of vegetables and cheese is to provide the wholesome taste.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 659 kcal / 2755 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 600 g | veal steaks (4 pieces) |
| 1 tablespoon | Vegeta Beef Stock Powder |
| 80 ml | cooking oil |
| 2 tablespoons | flour |
| 300 g | Swiss chard |
| 180 g | Swiss cheese, slices |
| cooking oil | |
| Sauce: | |
| 3 tablespoons | olive oil |
| 400 g | tomato, canned, whole tomatoes |
| 2 | garlic cloves, chopped |
| 100 ml | tomato, canned, puree |
| 1 teaspoon | sugar |
| 50 ml | white wine |
| 80 ml | water |
| 1 tablespooon | fresh basil, finely chopped |
| 1 teaspoon | Vegeta Beef Stock Powder |
Preparation
- Tenderise the veal steaks using a mallet. Sprinkle them with Vegeta Beef Stock Powder and coat with flour.
- In a pan heat up the oil and cook veal steaks, each side around 10 minutes, until they become golden yellow in colour. Put steaks on a plate and cover to keep warm.
- Cook the Swiss chard in boiling salted water briefly, drain and chop into pieces.
- Sauce: In a deeper pan heat up olive oil. Braise the whole tomatoes for few minutes, then add garlic, tomato puree, Vegeta Beef Stock Powder, sugar, water and wine. Stew for 15 minutes. At the end add basil.
- Add veal steaks to the sauce, cover with cooked Swiss chard, and place cheese slices on top. Cover and cook another 10 minutes for cheese to melt.
Serving
Serve with cooked rice.
Tip
This recipe is equally tasty when prepared using turkey fillets.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 45,60 | - | - |
| Total carbohydrates | g | 15,72 | - | - |
| Total fat | g | 45,71 | - | - |
| Diet fibres | g | 3,76 | - | - |
| Cholesterol | mg | 175,80 | - | - |
| Vitamin A | IU | 6285,20 | 157 | 126 |
| Niacin | mg | 21,73 | 155 | 109 |
| Vitamin C | mg | 42,06 | 56 | 47 |
| Vitamin D | IU | 22,28 | 11 | 11 |
| Calcium | mg | 1346,38 | 135 | 135 |
| Phosphor | mg | 638,65 | 80 | 80 |
| Sodium | g | 1,60 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
