Veal and Peppers

by Charlie McCarthy, Sr.

Ingredients

• 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
• salt
• black pepper
• butter
• veal cutlets

Recipe

1. In a 12 inch skillet over medium-high heat add a third of a cup of 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 three minutes or until the volume is reduced by about half. Stir in red wine vinegar, basil, oregano, 2 teaspoons of salt and a quarter teaspoon of black pepper. Reduce the heat to medium then cover and cook for an additional 10 minutes.
2. With the slotted spoon remove the vegetables to a bowl and keep warm. Now in the same skillet add 3 tablespoons of 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.
3. When all of the veal has been cooked arrange on the plate and cover with peppers and sauce.

Enjoy!