Italian Veal with Peppers
|Lean boneless veal||1 Pound, cut into 3/16 inch thick slices|
|All purpose flour||1 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.