Tenderise the veal steaks using a mallet. Sprinkle them with Vegeta Beef Stock Powder and coat with flour.
In a pan heat up the oil and cook veal steaks, each side around 10 minutes, until they become golden yellow in colour. Put steaks on a plate and cover to keep warm.
Cook the Swiss chard in boiling salted water briefly, drain and chop into pieces.
Sauce: In a deeper pan heat up olive oil. Braise the whole tomatoes for few minutes, then add garlic, tomato puree, Vegeta Beef Stock Powder, sugar, water and wine. Stew for 15 minutes. At the end add basil.
Add veal steaks to the sauce, cover with cooked Swiss chard, and place cheese slices on top. Cover and cook another 10 minutes for cheese to melt.
Serve with cooked rice.
This recipe is equally tasty when prepared using turkey fillets.