Sauteed Veal with Roasted Peppers and Anchovy Sauce Recipe

Directions:

1. Make sauce: Preheat broiler.
2. Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
3. Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
4. In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
5. Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
6. Serve veal with sauce.