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Italian Veal with Peppers

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  Lean boneless veal 1 Pound, cut into 3/16 inch thick slices
  All purpose flour 1 Tablespoon
  Butter/Margarine 3 Tablespoon
  Salad oil 3 Tablespoon
  Bell peppers 2 Large, seeded and cut into 1/2 inch wide strips (red or green or 1 of each)
  Oregano leaves 1 Teaspoon
  Garlic 1 Clove (5 gm), minced or pressed
  Dry white wine 2⁄3 Cup (10.67 tbs)

Trim and discard any fat and membrane from veal; cut meat into pieces about 3 inches square.
Dredge veal squares in flour to coat lightly, shaking off excess; set aside.
In a wide frying pan over medium heat, melt 1 tablespoon of the butter and 1 tablespoon of the oil; add bell pepper strips, oregano, and garlic and cook, stirring, until peppers are soft (about 5 minutes).
With a slotted spoon, transfer pepper mixture to a serving dish; keep warm.
Increase heat to medium-high; add 1 more tablespoon each butter and oil.
When butter mixture is hot, add about 1/3 of the veal and cook just until lightly browned on both sides (1 1/2 to 2 minutes total).
Arrange cooked veal in dish with peppers; cook remaining veal in 2 portions, adding more butter and oil as needed to prevent sticking.
Add wine to pan; bring to a boil.
Boil, scraping pan to loosen browned bits, until liquid is reduced by about half.
Season to taste with salt and pepper; pour over veal.

Recipe Summary

Difficulty Level: 
Side Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1930 Calories from Fat 1329

% Daily Value*

Total Fat 149 g229.5%

Saturated Fat 52.2 g260.9%

Trans Fat 0.8 g

Cholesterol 418.9 mg139.6%

Sodium 348.8 mg14.5%

Total Carbohydrates 34 g11.4%

Dietary Fiber 6.7 g26.8%

Sugars 10.3 g

Protein 85 g169.6%

Vitamin A 50.7% Vitamin C 485.8%

Calcium 10.6% Iron 27.1%

*Based on a 2000 Calorie diet

Italian Veal With Peppers Recipe