Veal with garlic – aillade de veau


  • For 2
  • 2 veal chops or steaks
  • 1 tbs sunflower or other vegetable oil
  • 4 cloves of garlic, crushed with a little salt
  • 3 large tomatoes, peeled, seeded and chopped
  • 1 tbs dried breadcrumbs
  • salt and pepper
  • a glass of white wine


An easy supper dish, from an old Provençal recipe

Heat a heavy frying pan, coat it with the oil and brown the meat on both sides. Take out the chops and keep to one side. Put all the other ingredients into the pan and simmer to make a sauce. After 20 minutes, put back the chops and continue to cook over low heat for a further 45 minutes. The sauce should be thickish; cover the pan if it is reducing too much, or add a little more wine or water.