Drowned Veal

Drowned Veal

(Vitello Affogato)


Serves: 4

  • 3 Fresh Garlic Cloves

  • 3 Tbsp. Olive oil

  • 8 Veal Cutlets (Can substitute Chicken Breast) – pound thin

  • 1/2 Cup Dry White Wine

  • 1 Tbsp. Porcini Powder (optional)

  • 1/2 lb. Sliced Wild Mushrooms – any combination

  • 1 Tbsp. Fresh Thyme leaves – chopped

  • 1 Tbsp. Fresh Sage Leaves – chopped

  • 1 14 oz. Can Chopped tomatoes

  • 1 Tsp. Tomato Paste

  • Salt and Pepper to taste.


  1. Lightly saute garlic cloves in oil for just a minute

  2. Brown veal cutlets in this same oil for just a few minutes – just brown quickly on each side.

  3. Add the wine and porcini powder if using it and cook at a strong simmer for another minute.

  4. Add the mushrooms, thyme, sage, tomatoes and paste.

  5. Stir well to combine – then cover and simmer on low for about 45 minutes. The sauce should thicken. Add a little water if too thick.

  6. Taste for seasoning and add salt and pepper as needed

  7. Remove the garlic cloves before serving.

  8. Garnish with fresh sage leaves.