Veal with Chorizo and Green Peppers

• 1 1/2 pounds veal cutlets, sliced thin
• Coarse salt
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 green pepper, finely chopped
• 1 chorizo sausage (2 ounces), thinly sliced
• 6 tablespoons dry (fino) sherry
• 6 tablespoons chicken broth
• 2 tablespoons tomato sauce
• 1/2 teaspoon thyme
• 1 bay leaf
• Freshly ground pepper

1. Sprinkle the cutlets on both sides with salt.
2. Heat the oil in a large, shallow casserole.
3. Brown the cutlets over high heat and remove them to a warm platter.
4. Reduce the heat and saute the onion, garlic, and green pepper for 5 minutes.
5. Add the chorizo and cook 2 minutes more.
6. Stir in the sherry, chicken broth, tomato sauce, thyme, bay leaf, salt, and pepper.
7. Return the cutlets, spoon some sauce over them.
8. Cover and cook slowly 15 minutes.

veal cutlets, salt, olive oil, onion, clove garlic, green pepper, sausage, sherry, chicken broth, tomato sauce, thyme, bay leaf, freshly ground pepper

Taken from www.cookstr.com/recipes/veal-with-chorizo-and-green-peppers (may not work)