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Ingredients
For 4 Person(s)
For the Veal:
- 1 pound Veal Cutlets, thinly sliced
- salt and fresh black pepper as desired
- flour for dredging
- 3 tablespoons extra virgin olive oil divided
- 1 Medium Onion cut into a 1/4-inch dice
- 3 cloves fresh garlic, sliced
- 8 ounces baby portobello mushrooms
- 12 ounces roasted peppers, drained
- 3/4 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons butter
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Directions
- Place the cutlets between two pieces of plastic wrap and pound the cutlets to 1/4-inch thick. Transfer to a plate and season each cutlet with salt and pepper.
- Dredge each cutlet in the flour and shake off the excess.
- Put a large saute pan over a medium-high flame and heat 2 tablespoons of the oil until shimmering. Cook the cutlets in batches searing them for about 1 minute on each side, do not overcook. Transfer to a plate.
- In the same pan add the remaining oil. Add the onions and saute until soft, about 5 minutes. Add the garlic and mushrooms and peppers, wine and broth. Cook until soft, about 4-5 minutes. Add in the butter and return the cutlets to the pan. Cook for 2-3 minutes and serve immediately with crusty bread.
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Reviews
Delizioso! Used dry vermouth in place of white wine, turkey tenderloin in place of veal, and added a...
See Full Review >> - whitney067
