Veal Campagnola…updated

By June 25, 2020Beef, Pork/Veal

Revisited: and updated

A simply delicious Italian dish loaded with flavour



Prep time

10 Minutes

Cooking time

20 Minutes


  • 2 cups silverbeet leaves (spinach), stalks removed
  • ½ tablespoon butter
  • 1 good size veal steak  *see note below
  • 1 tablespoon butter extra
  • 1 tablespoon plain flour
  • ½ cup grated mozzarella cheese
  • ½ cup (good quality) tomato pasta sauce *see note below


  • Wash the spinach leaves, shake off excess water, roll, and slice
  • Place silverbeet in a saucepan over low-medium heat, stir until it wilts, then stir through the ½ tablespoon of butter. Set aside
  • Pound the steak with a meat mallet till thin and flat
  • Dust the steak with flour
  • Heat the extra butter in a frying pan and cook the veal steak 2-3 minutes on each side until just cooked 
  • Top the steak with the wilted silverbeet
  • Then cover the spinach with mozzarella cheese 
  • Pour the tomato pasta sauce around the steak (not on it) 
  • Place lid on the pan and simmer till cheese melts 
  • Gently lift the steak out of the pan and place onto a serving plate, pour the sauce around it
  • Serve and Enjoy!
  • Note: You can substitute the veal steak with a scotch fillet
  • I used Leggo’s Stir through with tomato, roasted garlic, and caramelised onion

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