Veal Campagnola
Veal Campagnola features tender veal chops simmered in a flavorful tomato and mushroom sauce with olives and artichokes, perfect for a hearty Italian-inspired meal suited for special occasions.
Ingredients
- 4 to 6 veal rib chops ⓘ
- 28 oz. can plum tomatoes ⓘ
- 10 oz. fresh sliced mushrooms ⓘ
- 1 large onion ⓘ
- 1 green bell pepper ⓘ
- 10 oz. can artichoke hearts ⓘ
- 6 oz. can pitted black olives ⓘ
- 3/4 cup Marsala wine ⓘ
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 cloves garlic ⓘ
- Salt and pepper to taste
- 3 to 4 pepperoncini ⓘ
Instructions
- Brown veal chops in olive oil.
- Remove the chops and add chopped onion, sliced mushrooms, and sliced green bell pepper to the pan; sauté until tender.
- Add oregano and basil to the vegetable mixture.
- Return the veal chops to the pan, add Marsala wine, and boil for 2 minutes.
- Add crushed plum tomatoes, drained artichoke hearts, drained black olives, and beef broth to the pan.
- Simmer the mixture for 45 minutes, crushing the tomatoes by squeezing them through your hand before adding.
Nutrition & Diet Analysis (per serving)
313
kcal
16% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).