Veal And Peppers
- 1/3 c. olive oil
- 2 garlic cloves, sliced
- 2 medium onions, sliced
- 3 green peppers, sliced
- 3 red peppers, sliced
- 2 Tbsp. red wine vinegar
- 1 tsp. basil
- 1/2 tsp. oregano leaves
- 8 veal cutlets (each about 1/4-inch thick)
- 1/3 c. all-purpose flour
- In 12-inch skillet over medium-high heat in hot oil, cook garlic until browned; discard.
- Add the sliced onions and peppers; cook 2 minutes, stirring.
- Stir in vinegar, basil, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.
- Reduce heat to medium; cover and cook 10 minutes.
- With slotted spoon, remove vegetables to medium bowl.
- Keep warm.
- With meat mallet, pound cutlet until 1/8-inch thick.
- Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
- On waxed paper, coat cutlets with flour.
- In same skillet over medium-high heat, melt 3 tablespoons butter.
- Cook meat a few pieces at a time, until lightly browned on both sides, adding more butter if necessary.
- When all veal is cooked, arrange the meat with the peppers and onions on a warm platter or serve in skillet.
olive oil, garlic, onions, green peppers, red peppers, red wine vinegar, basil, oregano, veal cutlets, allpurpose
Taken from www.cookbooks.com/Recipe-Details.aspx?id=886443 (may not work)