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Vitello Toscana Over Garlic Mashed Potatoes

Mediterranean food flavors are famous worldwide — olive oil, garlic, onions and mushrooms, tomatoes, olives and, of course, wine. When veal is added and served over garlic mashed potatoes, the result is nothing short of fantastic!

Vitello Toscana:
 2 tbsp (25 mL) each olive oil and butter
 2 medium Ontario Onions, sliced
 2 tbsp (25 mL) all-purpose flour
 1 tsp (5 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
 6 veal chops
 ½ cup (125 mL) dry white wine
 2 cups (500 mL) sliced Ontario Mushrooms
 2 cups (500 mL) stewed tomatoes
 1 lemon, sliced sliced pimento-stuffed olives
Garlic Mashed Potatoes:
 3 large Ontario Potatoes, peeled and cut into small pieces
 4 cloves Ontario Garlic, sliced
 ¼ cup (50 mL) milk
 1 tbsp (15 mL) butter
 ¼ tsp (1 mL) salt
 pinch freshly ground pepper

In large non-stick skillet, heat 1 tbsp (15 mL) each of the oil and butter over medium-high heat. Add onions and cook 5 minutes until softened; remove.


Combine flour, salt and pepper; coat veal chops in mixture. Add remaining oil and butter to skillet; brown chops on both sides. Add cooked onions, wine, mushrooms, tomatoes and lemon slices. Cover and cook on medium heat 15 minutes until veal is tender. Serve over Garlic Mashed Potatoes.


Cook potatoes and garlic in boiling water 15 minutes until tender; drain well. Mash and beat in milk, butter, salt and pepper.


Garnish with sliced olives.