Veal And Peppers

  1. In 12-inch skillet over medium-high heat in hot oil, cook garlic until browned; discard.
  2. Add the sliced onions and peppers; cook 2 minutes, stirring.
  3. Stir in vinegar, basil, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.
  4. Reduce heat to medium; cover and cook 10 minutes.
  5. With slotted spoon, remove vegetables to medium bowl.
  6. Keep warm.
  7. With meat mallet, pound cutlet until 1/8-inch thick.
  8. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
  9. On waxed paper, coat cutlets with flour.
  10. In same skillet over medium-high heat, melt 3 tablespoons butter.
  11. Cook meat a few pieces at a time, until lightly browned on both sides, adding more butter if necessary.
  12. 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)

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