Quick Veal Cassoulet

Oxmoor House
Make the classic French dish, cassoulet, with tender veal for a super quick, tasty dinner.
5 servings.


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1 pound veal cutlets (1/4 inch thick)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
1 1/2 cups sliced leeks
3 cloves garlic, minced
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
2 (15-ounce) cans cannellini beans, drained
5 (1-ounce) slices Italian bread, toasted
1 1/4 teaspoons olive oil


Trim fat from veal. Cut veal into 1 1/2- x 1/2-inch strips; sprinkle with thyme, salt, and pepper, and toss. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add veal, and cook 3 minutes or until lightly browned. Remove veal from Dutch oven; set aside, and keep warm.

Add leeks and garlic to Dutch oven, and saute until tender. Add tomatoes and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in veal. Bring to a boil; cover, reduce heat, and simmer5 minutes.

Brush each slice of bread with 1/4 teaspoon olive oil, and serve with veal mixture.

Created date

August 2009

Nutritional Information

Calories 358
Caloriesfromfat 16 %
Fat 6.3 g
Satfat 1.2 g
Monofat 3 g
Polyfat 0.6 g
Protein 28.1 g
Carbohydrate 46.3 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 684 mg
Calcium 0.0 mg