Veal and Peppers
by Charlie McCarthy, Sr.
Cookware
- 12 inch skillet
Ingredients
- 1/3 cups olive oil
- 2 cloves garlic
- 2 onions
- 2 yellow peppers
- 2 red peppers
- 2 orange peppers
- 2 tbsp red wine vinegar
- 1 tbsp basil
- 1/2 tbsp oregano
- 2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp butter
- veal cutlets
- butter
Instructions
Step 1
In a 12 inch skillet over medium-high heat add olive oil. Cook thinly sliced garlic until brown then discard. Add the sliced onions, yellow peppers, red peppers, and orange peppers and cook for about 3 minutes or until the volume is reduced by about half. Stir in red wine vinegar, basil, oregano, salt and black pepper. Reduce the heat to medium then cover and cook for an additional 10 minutes.
Step 2
With the slotted spoon remove the vegetables to a bowl and keep warm. Now in the same skillet add butter. Once the butter is melted start to cook the veal cutlets a few pieces of time until lightly browned on both sides adding more butter if necessary.
Step 3
When all of the veal has been cooked arrange on the plate and cover with peppers and sauce.