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Veal Cutlet with Red Peppers Recipe

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I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. —Karen Johnson

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Veal Cutlet with Red Peppers Recipe

Prep: 15 min. + standing Cook: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

1-1/2 pounds veal cutlets (about 1/4 inch thick)
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons grated lemon peel
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
6 tablespoons butter, divided
2 medium onions, sliced
2 medium sweet red peppers, julienned
1/2 pound fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
2 teaspoons cornstarch
2 teaspoons water

Directions

Place veal in a 13-in. x 9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature.
Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside.
In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes.
Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through. Yield: 6 servings.

Editor's Note: This recipe was tested with a veal cutlet or veal for scallopini, not processed veal cube steaks.

Originally published as Veal Cutlet with Red Peppers in Test Kitchen Favorites 2004 , p86

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Veal Cutlet with Red Peppers (1)

Veal Cutlet with Red Peppers

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Reviewed on Mar. 20, 2011 by gardenerbowler

I haven't made fresh veal in over 25 yrs so making this dish was a little intimidating. Was I ever pleased. It was easy to make and came out very tender. I made it twice in two months. Am definitely putting this in the KEEP recipe file. Thanks for a super recipe.