Veal In Gingered Sweet Bell Pepper Sauce Recipe
Veal in gingered sweet bell pepper sauce is a peppy and fresh veal preparation. Made with veal cutlets, browned and prepared in milk with tarragon and caper, the veal is cooked to doneness. Served with a gingered lemony puree of bell peppers, this veal recipe is zippy and has a tangy taste to it.
Ingredients
1 teaspoon olive oil
3/4 pound veal cutlets, thinly sliced
1/2 cup skim milk
1 tablespoon finely chopped fresh tarragon
2 teaspoons crushed capers
1 jar (7 ounces) roasted red peppers, drained
1 tablespoon lemon juice
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground black pepper
Capers and fresh tarragon for garnish (optional)
Directions
Heat oil in medium saucepan over high heat.
Add veal; lightly brown both sides.
Reduce heat to medium.
Add milk, chopped tarragon and crushed capers.
Cook, uncovered, 5 minutes or until veal is fork-tender and milk evaporates.
Place roasted peppers, lemon juice, ginger and black pepper in food processor or blender; process until smooth.
Set aside.
Remove veal from pan with slotted spoon; place in serving dish.
Spoon roasted pepper sauce over veal.
Garnish with capers and fresh tarragon, if desired.
Add veal; lightly brown both sides.
Reduce heat to medium.
Add milk, chopped tarragon and crushed capers.
Cook, uncovered, 5 minutes or until veal is fork-tender and milk evaporates.
Place roasted peppers, lemon juice, ginger and black pepper in food processor or blender; process until smooth.
Set aside.
Remove veal from pan with slotted spoon; place in serving dish.
Spoon roasted pepper sauce over veal.
Garnish with capers and fresh tarragon, if desired.
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