Sauteed Veal with Roasted Peppers and Anchovy Sauce

• 1 red bell pepper
• 1 garlic clove
• 4 flat anchovy fillets
• a pinch cayenne
• 3 tablespoons olive oil
• freshly ground black pepper to taste
• all-purpose flour for dredging veal
• two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter

1. Preheat broiler.
2. Quarter bell pepper lengthwise, discarding stem, seeds, and ribs.
3. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
4. Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle.
5. Peel pepper.
6. In a blender puree roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
7. Put flour in a shallow dish.
8. Pat veal cutlets dry and season with salt and pepper.
9. Dredge cutlets in flour, shaking off excess.
10. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and saute cutlets 1 minute on each side, or until golden and just cooked through.
11. Serve veal with sauce.

red bell pepper, garlic, anchovy, cayenne, olive oil, freshly ground black pepper, flour, veal cutlets, vegetable oil, unsalted butter

Taken from www.epicurious.com/recipes/food/views/sauteed-veal-with-roasted-peppers-and-anchovy-sauce-14291 (may not work)