Greek veal steaks with Toma’Dor

Greek veal steaks with Toma'Dor


  • 4 veal steaks
  • 3 tbsp flour
  • 2 shallots, finely chopped
  • 1 clove of garlic, pressed
  • 200 ml white wine
  • 1 cube of chicken stock
  • 5 lemon, the juice
  • 400 g Greek pasta
  • 16 Toma’Dor tomatoes
  • A few sprigs of fresh sage, finely chopped
  • Butter
  • Pepper and salt

Type of dish

Hot dish


  • Season the veal steaks with salt and pepper and briefly roll them in the flour. Knock off the flour. Melt a knob of butter in a pan over the heat and fry the veal steaks until golden brown on both sides. Remove the meat from the pan and set aside.
  • Fry the shallots and garlic until translucent in the pan in which you just cooked the veal steaks. Deglaze with white wine, add a cube of chicken stock and squeeze out the juice of half a lemon.
  • Boil the Greek pasta and drain.
  • Cut the cherry tomatoes in half and add them to the sauce together with the chopped sage. Just before serving, sprinkle on some feta and chopped parsley. Serve with the veal steaks.

Recipe made by chef Jeroen De Pauw in collaboration with Njam TV