Veal Braciole

Veal Braciole

This is one my favorite authentic Italian dishes, super easy to make and full of rich flavors!


Number of Servings: 4
  • 300g Veal, thinly sliced.
  • 150g Buffalo mozzarella, sliced.
  • 1/2 cup Fresh basil leaves.
  • 1/2 cup Red wine, non-alcoholic.
  • 1 Canned chopped tomatoes.
  • 1 cup Chicken stock.
  • 1 Tomato, chopped.
  • 2 Garlic cloves, minced.
  • 1/2 Onion, chopped.
  • 1 tbs Olive oil.
  • 1 tbs Butter.
  • Salt & pepper.


  1. Season the veal with salt & pepper on each side.
  2. For each one of the veal slices, top it with a slice of mozzarella and basil leaves, roll it, and secure with a tooth pick.
  3. Heat a nonstick pan, add the olive oil and butter and sear the veal from each side until golden brown then remove it from the pan.
  4. Use the same pan, pour the wine and deglaze the pan then add the onions and cook until soft.
  5. Add the chicken stock, tomatoes, canned tomatoes, season with salt & pepper, and add the veal back to the pan and cook for about 45-55 mins over low heat.
  6. Once cooked, pour in the sauce along with the veal with your preferred type of pasta and serve.

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