Baked Veal

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees Discover a vintage recipe for Baked Veal marinated in wine vinegar, roasted with thick-sliced onions and tomatoes, and simmered to tenderness. This classic dish offers a deeply savory flavor profile perfect for a comforting family dinner.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	40 mins	1 hour	4 Servings

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🔪 Key Equipment

• Deep bowl
• Greased roaster
• Skillet

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Ingredients

Measurements	Ingredients	Prep / Notes
1 1/2 Pounds	Veal Cutlet	None
As needed	Salt	None
As needed	Pepper	None
As needed	Wine Vinegar	None
3	Onions	None
4	Tomatoes	None
As needed	Stock or Water	to cover

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Instructions

Step 1: Marinate and Brown

1. Place the 1 1/2 pounds veal cutlet in a deep bowl; season with salt and pepper.
2. Marinate in wine vinegar for 1 hour.
3. Remove the 1 1/2 pounds veal cutlet from the vinegar, pat dry, and place in a greased roaster.
4. Place in a hot oven preheated to 450 degrees Fahrenheit and brown until golden brown and fragrant.

Step 2: Fry Vegetables and Bake

5. Cut the 3 onions and 4 tomatoes into thick slices and fry in a skillet.
6. Add the fried 3 onions and 4 tomatoes to the 1 1/2 pounds veal cutlet in the roaster.
7. Reduce the oven temperature to 300 degrees Fahrenheit.
8. Add stock or water to cover the contents.
9. Continue to bake for 30 to 40 minutes until the meat is fork-tender and the sauce is rich.

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💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Original Recipe Scan

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