Veal Cacciatore


  • 4 veal loin chops (¾ inch thick)
  • 1 medium onion
  • 1 medium green pepper
  • 2 large sprigs of parsley
  • ¼ cup olive oil 60ml
  • 1 can (14oz) tomato sauce (2 cups)
  • 1/3 cup white wine 80ml
  • To taste: salt and pepper
  • 1 garlic clove crushed
  • 1 teaspoon oregano
  • 1 bay leaf


  • Peel onion and dice.
  • Cut green pepper into thin strips and snip parsley and crush one clove of fresh garlic.
  • Heat oil in the skillet, brown veal chops on both sides.
  • Remove chops while you add the chopped onion and green pepper and saute them for 3 minutes in the oil.
  • Now put the Veal chops back in the pan and blend in remaining ingredients; bay leaf, oregano, parsley, tomato sauce and wine.
  • Add salt and pepper to taste .
  • Cover and simmer 50 minutes.
  • Serve with hot buttered spaghetti or noodles.

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