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Veal Cutlet with Red Peppers

Total Time

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


6 servings

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


  • 1-1/2 pounds veal cutlets (about 1/4 inch thick)
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon zest
  • 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


  1. Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature.
  2. 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.
  3. 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.
  4. 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.
<b>Editor's Note:</b> This recipe was tested with a veal cutlet or veal for scallopini, not processed veal cube steaks.

Nutrition Facts

1 each: 413 calories, 27g fat (12g saturated fat), 105mg cholesterol, 826mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 23g protein.

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