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Veal With Red Peppers And Mushrooms

Heart.Foods's picture
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Veal scallops 1 1⁄4 Pound, pounded until very thin
  Olive oil 3 Tablespoon
  Olive oil 1 Tablespoon
  Fresh mushrooms 8 Ounce, quartered (1 Package)
  Red bell pepper strips 1 1⁄2 Cup (24 tbs)
  Garlic 3 Clove (15 gm), minced
  Chicken broth 1 1⁄2 Cup (24 tbs) (Homemade / Commercial Low Sodium Variety)
  Fresh lemon juice 2 Tablespoon
  White wine 1⁄3 Cup (5.33 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Tablespoon

Place flour, salt and black pepper in a plastic bag.
Add veal pieces and shake to coat each evenly.
Set aside.
Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat.
Add veal and brown lightly on both sides.
Transfer to a plate and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium heat.
Add mushrooms, bell pepper strips and garlic.
Cover and cook 7 to 9 minutes.
In a bowl, combine broth, lemon juice and wine.
Pour into skillet and add veal.
Cook over medium heat about 10 minutes, or until sauce thickens slightly.
Stir in green onions and cook 1 minute more.
Garnish with chopped parsley before serving.

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