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.
Tips & Substitutions
For best results, use fresh herbs for the oregano and basil to enhance the flavors. If you don't have Marsala wine, a dry red wine can work as a substitute, though it will slightly alter the taste. Feel free to add other vegetables like zucchini or eggplant for more variety. Ensure to brown the veal chops well for deeper flavors.
Serving Suggestions
Serve Veal Campagnola over a bed of creamy polenta or alongside crusty Italian bread to soak up the delicious sauce. A fresh green salad with a light vinaigrette complements the dish well. For a heartier meal, consider pairing it with Hearty Lasagna Soup; the flavors will balance beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or water to maintain moisture. You can also microwave in short intervals, but be cautious not to overcook the veal.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Campagnola contains roughly 584 calories, with 29g protein, 99g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (207% of the Daily Value), and dietary fiber (175% of the Daily Value). Note that it is relatively high in sodium, at 2385mg per serving (104% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes, you can substitute veal with pork chops or chicken thighs. Adjust cooking times accordingly, as chicken may cook faster than veal. Ensure the internal temperature reaches safe levels, and the flavors will still meld beautifully with the sauce.
What can I serve with this dish?
This dish pairs well with pasta, such as spaghetti or fettuccine, allowing you to enjoy the sauce fully. Alternatively, serve with roasted vegetables or a side of garlic bread for a complete meal. A light red wine will further enhance the dining experience.
Can I make this dish ahead of time?
Yes, Veal Campagnola can be made a day in advance. Just prepare it as instructed, let it cool, and refrigerate. The flavors will deepen overnight. When ready to serve, reheat gently on the stovetop, adding a splash of broth to maintain moisture.
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).