Veal Cutlets With Peppers Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Veal Cutlets With Peppers is. It is a great Main Dish. Made with Meat Meatloaf, Veal Cutlets With Peppers is a mouth-watering dish. Trust me! I am saying that you must try this Veal Cutlets With Peppers.
Ingredients
1/3 cup olive or salad oil
1 garlic clove, sliced
2 medium-sized onions, sliced
3 medium-sized green peppers, sliced
3 medium-sized red peppers, sliced
2 tablespoons red-wine vinegar
1 teaspoon basil
1/2 teaspoon oregano leaves
Salt
Pepper
2 pounds veal cudets, each 1/4 inch thick
1/3 cup all-purpose flour
Butter or margarine
Directions
1. In 12-inch skillet over medium-high heat, in hot olive oil, cook garlic until browned; discard garlic. Add onions, green peppers, and red peppers; cook 2 minutes, stirring frequently. Stir in vinegar, basil, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium; cover and cook 10 minutes, stirring frequently. With slotted spoon, remove vegetables to warm large platter; keep warm.
2. Meanwhile, with meat mallet or dull edge of French knife, pound cutlets to 1/8-inch thickness; sprinkle with 1 teaspoon salt and 1/4 tea spoon pepper. On waxed paper, lightly coat cutlets with flour.
3. In same skillet, over medium-high heat, melt 3 tablespoons butter or margarine. Cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces to platter with cooked vegetables as they brown and adding more butter if necessary.
2. Meanwhile, with meat mallet or dull edge of French knife, pound cutlets to 1/8-inch thickness; sprinkle with 1 teaspoon salt and 1/4 tea spoon pepper. On waxed paper, lightly coat cutlets with flour.
3. In same skillet, over medium-high heat, melt 3 tablespoons butter or margarine. Cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces to platter with cooked vegetables as they brown and adding more butter if necessary.
