Veal Campagnola

By June 28, 2018January 22nd, 2022Pork/Veal

A simply delicious dish loaded with Italian flavours and gooey cheese


  • 2 large slices silverbeet leaves (Spinach), stalks removed
  • ½ tablespoon butter
  • 1 good size veal steak or 2 small 
  • 1 tablespoon butter extra
  • 1 tablespoon plain flour
  • salt and pepper
  • ½ cup grated mozzarella cheese
  • 1 cup (good quality) tomato passata sauce


  • 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 the butter through
  • Pound the veal 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 passata sauce around the steak (not on it), 
  • Place lid on pan and simmer till cheese melts 
  • Gentle lift the steak out of the pan and place onto a serving plate, pour the sauce around it and serve

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