Italian Veal with Peppers Recipe
Ingredients
| 1 pound lean boneless veal, cut into 3/16-inch-thick slices | ||
| All-purpose flour | ||
| Butter/Margarine | 3 Tablespoon | |
| Salad oil | 3 Tablespoon | |
| Green bell peppers | 2 Large, cut into strips | |
| Oregano leaves | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Dry white wine | 2/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim and discard any fat and membrane from veal; cut meat into pieces about 3 inches square.
Dredge veal squares in flour to coat lightly, shaking off excess; set aside.
In a wide frying pan over medium heat, melt 1 tablespoon of the butter and 1 tablespoon of the oil; add bell pepper strips, oregano, and garlic and cook, stirring, until peppers are soft (about 5 minutes).
With a slotted spoon, transfer pepper mixture to a serving dish; keep warm.
Increase heat to medium-high; add 1 more tablespoon each butter and oil.
When butter mixture is hot, add about 1/3 of the veal and cook just until lightly browned on both sides (1 1/2 to 2 minutes total).
Arrange cooked veal in dish with peppers; cook remaining veal in 2 portions, adding more butter and oil as needed to prevent sticking.
Add wine to pan; bring to a boil.
Boil, scraping pan to loosen browned bits, until liquid is reduced by about half.
Season to taste with salt and pepper; pour over veal.
Dredge veal squares in flour to coat lightly, shaking off excess; set aside.
In a wide frying pan over medium heat, melt 1 tablespoon of the butter and 1 tablespoon of the oil; add bell pepper strips, oregano, and garlic and cook, stirring, until peppers are soft (about 5 minutes).
With a slotted spoon, transfer pepper mixture to a serving dish; keep warm.
Increase heat to medium-high; add 1 more tablespoon each butter and oil.
When butter mixture is hot, add about 1/3 of the veal and cook just until lightly browned on both sides (1 1/2 to 2 minutes total).
Arrange cooked veal in dish with peppers; cook remaining veal in 2 portions, adding more butter and oil as needed to prevent sticking.
Add wine to pan; bring to a boil.
Boil, scraping pan to loosen browned bits, until liquid is reduced by about half.
Season to taste with salt and pepper; pour over veal.
Chef
