Tender veal cutlets baked in a rich vegetable and white wine sauce. A hearty, flavorful dish made with fresh ingredients and simple steps.
Ingredients:
- Veal cutlets
- 1 medium red onion
- 3 cloves garlic
- 1 large carrot
- 2 tbsp fresh parsley (chopped)
- 1 tomato
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 3–4 tbsp olive oil
- 1/2 cup white wine
- Steak seasoning (such as Kotányi or similar)
- 1 tsp curry powder
- 1 tsp all-purpose seasoning
- Salt and black pepper to taste
Instructions:
- Marinate the veal:
Season the veal cutlets with salt, black pepper, and spices. Let them sit for at least 30 minutes. - Prepare the vegetables:
Finely chop or pulse the onion, garlic, carrot, parsley, tomato, cauliflower, and broccoli in a food processor until finely minced. - Layer the dish:
In a baking dish, arrange a layer of veal cutlets, then a layer of chopped vegetables. Repeat until all ingredients are used. - Add liquids:
Drizzle with olive oil and pour the white wine evenly over the dish. - Bake:
Cover with aluminum foil and bake at 400°F (200°C) for about 45 minutes. - Finish cooking:
Remove the foil once the vegetables release their juices and continue baking until the liquid reduces and thickens into a rich sauce.
