Veal Slices with Sage and Parsley

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

You only need use stewing meat for this dish but it tastes delicious. You can use pork if you cannot get veal. The meat is much better if it is left to marinate in olive oil and lemon juice for several hours beforehand. Get the butcher to cut you thin slices of stewing veal or pork instead of chopping it up in chunks.


  • 6 large or 12 small slices of stewing veal (rubbed with olive oil and the juice of 1 lemon and left for several hours at room temperature)


Rub each piece of meat on both sides with crushed garlic. Chop up the sage and parsley leaves as finely as possible and spread them over each piece of meat together with salt and black pepper. Lay the pieces of meat overlapping each other in a gratinée dish. Cover the dish with foil and cook in a low oven at Gas 2 (300°