Menu Enter a recipe name, ingredient, keyword...

Veal Patties in Parsley Sauce


A family favourite. Old Weight Watchers recipe. Delicious over rice.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 cup evaporated skimmed milk, divided
  • 2 slices bread torn into pieces
  • 2 tbsp. margarine, divided
  • 1/2 cup diced onion
  • 1 lb. ground veal
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Dash each ground nutmeg and ground allspice
  • 2 tbsp chopped fresh parsley, divided
  • 1 & 1/2 cup water and 2 packets instant chicken broth
  • 2 tsp all purpose flour


Servings 4
Preparation time 20mins
Cooking time 50mins


Step 1

In food processor combine half the milk with bread and process for about 30 seconds. let stand for 5 minutes. In small skillet heat 1/3 of the margarine until bubbly and hot; add onion and saute until softened. Add onion, veal, eggs, salt and spices to processor and process until smooth. add 1/3 of the parsley and process to combine. Refrigerate covered for 15 minutes.
Using moist hands, shape veal mixture into 8 patties and cook, turning once, until evenly browned. Add water and broth mix, cover, and let simmer for 15 minutes, turning patties once. Remove patties from pan and keep warm, reserve pan juices. Combine flour with remaining milk, stirring to dissolve. Stir into pan juices, stirring constantly, bring to a simmer and cook until thickened, Stir in remaining parsely. Serve over patties.

You'll also love

Review this recipe

Veal Francese Topping for Veal Cutlets