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Veal Cutlet with Red Peppers

 Veal Cutlet with Red Peppers
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
6 ServingsPrep: 15 min. + standing Cook: 45 min.


  • 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


  • 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

2 of 2

Veal Cutlet with Red Peppers (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.