Veal Cutlet with Red Peppers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 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 king arthur unbleached 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:
1. 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.
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. Yield: 6 servings.
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