Veal Blade Steaks Braised in Tomato-Wine Sauce
This Italian-inspired recipe for veal steaks, sometimes called blade chops, is an easy and delicious main dish. Serve with orzo or noodles topped with some of the sauce.
- 2 tablespoons olive oil
- 1-3/4 to 2 pounds veal blade steaks
- Salt and pepper to taste
- 1/2 cup chopped onions
- 1/2 cup chopped green bell peppers
- 4 large garlic cloves, minced
- 1/2 cup dry red wine
- 1 can (14.5 ounces) whole tomatoes with juices, crushed with fingers
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
- Freshly grated Parmesan cheese
Preheat oven to 400° F. Heat a large oven-proof skillet over high heat. Season the veal on both sides with salt and pepper. Add the olive oil to the hot pan. Brown the veal, about 2 minutes per side. Remove from pan and reduce heat to medium-high. Add the onions and peppers. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté another minute. Add the wine and deglaze the pan, scraping up any browned bits in the bottom. Add the tomatoes, additional salt and pepper, and thyme. Bring to a boil and stir well. Return the veal and any accumulated juices to the pan. Cover tightly and place in oven until tender, about 35 minutes. Remove the chops from the pan and tent with foil to keep warm. Place the pan over high heat and cook until juices reduced, about 5 minutes. (Be careful. The handle is very hot.) Top the veal with some of the sauce and serve immediately, passing the cheese separately.