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Veal and Pepper Saute Recipe
|Olive oil/Vegetable oil||2 Teaspoon, divided|
|Garlic||2 Clove (10 gm), sliced|
|Thinly sliced onions||2 Cup (32 tbs)|
|Red bell pepper strips||2 Cup (32 tbs) (3 X 1/4-Inch Strips)|
|Green bell pepper strips||2 Cup (32 tbs) (3 X 1/4-Inch Strips)|
|All purpose flour||3 Tablespoon|
|Veal cutlets||1 1⁄4 Pound, cut into 6 x 1-inch strips|
|Margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Oregano leaves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1431 Calories from Fat 329
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 9.4 g47.1%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 1487.4 mg62%
Total Carbohydrates 108 g36%
Dietary Fiber 28.3 g113.4%
Sugars 33.6 g
Protein 129 g257.7%
Vitamin A 46.5% Vitamin C 42%
Calcium 14.2% Iron 22.6%
*Based on a 2000 Calorie diet
Using a slotted spoon, remove and discard garlic.
To same skillet add onions and saute, stirring occasionally, until onions are browned; remove to bowl and set aside.
Add bell peppers to skillet and saute until tender-crisp; remove to bowl with onions and set aside.
In large plastic bag combine flour, salt, and pepper; add veal and shake until pieces are lightly coated.
In same skillet combine remaining teaspoon oil with the marga1 rine and heat until margarine is bubbly and hot; add veal, several pieces at a time, and saute until browned on both sides.
Return onions and peppers to skillet, stirring to combine.
Add wine and seasonings and bring to a boil.
Reduce heat and let simmer for 2 to 3 minutes to blend flavors; serve immediately.