Oven-baked veal escalopes

Ingredients

• 600 gthin veal escalopes
• 1 largeonion
• 500 gpotatoes
• 1scamorza cheese
• 400 gtinned peeled tomatoes
• 100 ml (½ glass)dry white wine
• to tastebreadcrumbs
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 100 ml (½ glass)water

Instructions

1. 1

   Slice the onion

   Peel and wash the onion, pat it dry, then slice it.

2. 2

   Slice the potatoes

   Peel and wash the potatoes, dry them, then cut them into thin rounds.

3. 3

   Cut the scamorza

   Cut the scamorza into thin strips.

4. 4

   Prepare to layer

   Once all the ingredients are ready, begin assembling the veal escalopes for baking.

5. 5

   Prepare the dish

   Oil an oven dish and scatter breadcrumbs over its base.

6. 6

   Build the layers

   Arrange layers of veal, onion, potatoes, scamorza and peeled tomatoes in the dish. Season with salt and pepper.

7. 7

   Repeat the layers

   Drizzle with a little oil, then repeat the layers until you have used all the ingredients.

8. 8

   Add the liquids

   Pour in ½ glass of water and ½ glass of wine around the sides of the dish.

9. 9

   Bake until tender

   Bake in a preheated oven at 180°C for about 35–45 minutes, depending on your oven, or until both the veal and potatoes are tender.

10. 10

    Serve straight away

    When cooked, transfer the baked veal escalopes to a serving dish and serve immediately.

What are oven-baked veal escalopes?

This is an Italian-style layered bake, combining thin veal with potatoes, onion, tomato and scamorza. Rather than being cooked as separate escalopes, the ingredients bake together in one dish.

The method draws on familiar Italian ingredients and a simple oven-cooked format. Thinly sliced meat and potatoes soften in the tomato and cooking liquids, while scamorza adds a savoury, melting layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 47g protein, 39g carbs, 34g fat.

The potatoes and breadcrumbs provide most of the carbohydrates, while the veal and scamorza contribute protein. The cheese and olive oil account for much of the fat; serve a moderate portion with salad or vegetables to balance the plate.

Choosing the ingredients

Thin veal: evenly thin slices cook more reliably alongside the potatoes. If the slices vary in thickness, arrange the thickest ones towards the outside of the dish.

Scamorza: cut it into slender strips so it can be distributed between the other layers. The recipe does not specify a weight, so use one whole cheese.

Tomatoes: tinned peeled tomatoes bring moisture and a soft, saucy texture. Break up any large pieces as you layer them.

Layering the bake

Breadcrumb base: oil the dish first, then scatter the breadcrumbs over it. This gives the base a little coating as the ingredients bake.

Even layers: keep the potato rounds thin and spread the ingredients across the dish rather than piling them in one spot. Season the layers with salt and pepper as directed.

Getting the potatoes tender

Thin rounds: potatoes need to be sliced thinly enough to soften within the stated baking time. Thick or uneven pieces may remain firm when the veal is ready.

Doneness check: test a potato slice for tenderness and check that the veal is soft before taking the dish out. The recipe gives a 35–45 minute range because ovens differ.

Adding the wine and water

Pour the water and wine down the sides of the dish, as the method directs, rather than over the top. This lets the liquids settle among the layers while leaving the upper ingredients in place.

The dish should have enough moisture to cook the potatoes and keep the layers from drying out. If the top starts browning before the potatoes are tender, loosely cover the dish for the remainder of cooking.

Timing and serving

Allow around 35–45 minutes in a preheated 180°C oven, then rely on tenderness rather than the clock alone. A deeper or more tightly packed dish may need longer.

Serve the bake hot, straight from the oven. A crisp green salad or simply dressed vegetables make a fresh counterpoint to the cheese and potatoes.

Recipe notes & tips

• Slice the potatoes evenly so they cook at roughly the same rate.
• Use a dish that fits the layers without compressing them too tightly.
• Season as you build the layers so the flavour is distributed throughout.
• Pour the wine and water around the edge to avoid disturbing the arrangement.
• Check a potato slice at the 35-minute mark and continue baking if it is still firm.

Variations

• Add herbs: scatter a little chopped parsley between the layers for a fresh note.
• Use a different cheese: substitute another melting Italian cheese if scamorza is unavailable.
• Add courgette: layer in thin courgette rounds alongside the potatoes.
• Make it more tomatoey: break up the peeled tomatoes and spread them evenly through the dish.
• Add garlic: tuck a finely sliced clove into the layers for extra savoury flavour.

Common mistakes to avoid

• Thick potato slices: they may stay firm; cut the rounds thinly and evenly.
• Crowded layers: tightly packed ingredients cook less evenly; spread them across the dish.
• Dry bake: the layers can lose moisture; measure the water and wine and pour them in at the sides.
• Uneven seasoning: some layers may taste bland; add salt and pepper as you assemble them.
• Relying only on the timer: ovens and dishes vary; check that both the veal and potatoes are tender.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until piping hot throughout; a splash of water can help keep the layers moist.

Frequently asked questions