Sauteed Veal with Roasted Peppers and Anchovy Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Any leftover sauce from this recipe would be delicious served with boiled new potatoes or crudités. The sauce keeps 4 days, chilled and covered. Can be prepared in 45 minutes or less. Ingredients:
1 red bell pepper |
1 garlic clove |
4 flat anchovy fillets |
a pinch cayenne |
3 tablespoons olive oil |
freshly ground black pepper to taste |
all-purpose flour for dredging veal |
two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap |
1 tablespoon vegetable oil |
1 tablespoon unsalted butter |
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.
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